Herb-Crusted Beef Tenderloin with Mushroom Wrap

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Beef Tenderloin with Mushroom Wrap

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Beef Tenderloin with Mushroom Wrap

Savor the elegant flavors of a tender, herb-crusted beef tenderloin paired with a robust, grilled portobello mushroom that serves as a delightful wrap. This dish strikes a perfect balance between hearty protein and fresh, earthy mushroom goodness, all accented with aromatic herbs and a hint of garlic.

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NUTRITION

322kcal
Protein
34.2g
Fat
19g
Carbs
5.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Tenderloin Steak

1 medium Portobello Mushroom Cap

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 Garlic Clove

1 tsp Olive Oil

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the beef tenderloin dry and season generously with salt and black pepper.

  • 3

    Finely chop the fresh rosemary, thyme, and garlic. Mix them together to form the herb crust.

  • 4

    Lightly sear the beef in a skillet with the olive oil over medium-high heat for about 2 minutes on each side until a golden crust forms.

  • 5

    Press the herb mixture onto the seared beef to create a flavorful crust.

  • 6

    Meanwhile, remove the stem from the portobello mushroom and gently scrape out any gills if preferred. Lightly season the mushroom with salt and pepper.

  • 7

    Place the beef and the portobello mushroom cap on a baking sheet. Bake in the preheated oven; the beef for about 8-10 minutes for medium-rare (adjust time based on preferred doneness) and the mushroom until tender, approximately 5-7 minutes.

  • 8

    Once cooked, slice the beef tenderloin thinly. Use the grilled portobello mushroom cap as a wrap by placing sliced beef inside it.

  • 9

    Serve immediately and enjoy this balanced dish filled with herbaceous aroma and rich, savory flavors.

Herb-Crusted Beef Tenderloin with Mushroom Wrap

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Beef Tenderloin with Mushroom Wrap

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Beef Tenderloin with Mushroom Wrap

Savor the elegant flavors of a tender, herb-crusted beef tenderloin paired with a robust, grilled portobello mushroom that serves as a delightful wrap. This dish strikes a perfect balance between hearty protein and fresh, earthy mushroom goodness, all accented with aromatic herbs and a hint of garlic.

NUTRITION

322kcal
Protein
34.2g
Fat
19g
Carbs
5.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Tenderloin Steak

1 medium Portobello Mushroom Cap

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 Garlic Clove

1 tsp Olive Oil

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the beef tenderloin dry and season generously with salt and black pepper.

  • 3

    Finely chop the fresh rosemary, thyme, and garlic. Mix them together to form the herb crust.

  • 4

    Lightly sear the beef in a skillet with the olive oil over medium-high heat for about 2 minutes on each side until a golden crust forms.

  • 5

    Press the herb mixture onto the seared beef to create a flavorful crust.

  • 6

    Meanwhile, remove the stem from the portobello mushroom and gently scrape out any gills if preferred. Lightly season the mushroom with salt and pepper.

  • 7

    Place the beef and the portobello mushroom cap on a baking sheet. Bake in the preheated oven; the beef for about 8-10 minutes for medium-rare (adjust time based on preferred doneness) and the mushroom until tender, approximately 5-7 minutes.

  • 8

    Once cooked, slice the beef tenderloin thinly. Use the grilled portobello mushroom cap as a wrap by placing sliced beef inside it.

  • 9

    Serve immediately and enjoy this balanced dish filled with herbaceous aroma and rich, savory flavors.