Directions:
- Trim off all silverskin (reserve tail for another use if you have it). Butterfly making a 1 deep incision down the length of each and stuff each one with half of the cheese.
- Roll prosciutto around each tenderloin.
- Sear in oil in a large skillet over med-high heat until prosciutto is brown and crisp on all sides (5-8 minutes).
- Chill thoroughly.
- Wrap each tenderloin in puff pastry and transfer to a parchment-line baking sheet.
- Brush Wellingtons with egg wash and decorate with pastry cutouts if desired.
- Cover with plastic and chill 1 hr (up to 24 hrs).
- Bake at 400°F in lower third of oven for 30-35 minutes until golden brown. (You can brush with more egg wash again before you put them in the oven)
- Let rest 5 minutes before slicing. (Throw away the ends when slicing, it's mostly dough).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 423.68 Kcal (1774 kJ) | ||
| Calories from fat | 205.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.82g | 35% | |
|---|---|---|---|
| Cholesterol | 73.43mg | 24% | |
| Sodium | 1325.03mg | 55% | |
| Potassium | 201.97mg | 4% | |
| Total Carbs | 33.58g | 11% | |
| Sugars | 0.16g | 1% | |
| Dietary Fiber | 1.57g | 6% | |
| Protein | 21.42g | 43% | |
| Iron | 0.7mg | 4% | |
| Calcium | 9.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 501.4 Kcal (2099 kJ) | ||
| Calories from fat | 243.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27g | 35% | |
|---|---|---|---|
| Cholesterol | 86.9mg | 24% | |
| Sodium | 1568.09mg | 55% | |
| Potassium | 239.01mg | 4% | |
| Total Carbs | 39.74g | 11% | |
| Sugars | 0.19g | 1% | |
| Dietary Fiber | 1.86g | 6% | |
| Protein | 25.35g | 43% | |
| Iron | 0.8mg | 4% | |
| Calcium | 10.9mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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