YOUR SOLIN GENERATED RECIPE
Herb-Crusted Beef Tenderloin with Mushroom Duxelles
Savor the luxurious flavors of a perfectly seared beef tenderloin adorned with a fragrant herb crust and complemented by a savory mushroom duxelles. This elegant dish pairs tender, juicy beef with the earthy notes of mushrooms, shallots, and fresh herbs, all brought together with a light touch of Dijon mustard and whole grain breadcrumbs for added texture.
INGREDIENTS
150g Beef Tenderloin
100g Button Mushrooms
30g Shallot
3g Garlic
1 tsp Fresh Thyme
1 tsp Fresh Rosemary
1 tsp Dijon Mustard
0.5 oz Whole Grain Breadcrumbs
1 tsp Olive Oil
PREPARATION
Preheat your oven to 400°F.
Finely chop the mushrooms, shallot, garlic, thyme, and rosemary to create the duxelles.
In a skillet, warm the olive oil over medium heat and add the chopped mixture. Sauté until the moisture evaporates and the mixture becomes a coarse paste, about 5-7 minutes. Season lightly with salt and pepper if desired.
Pat the beef tenderloin dry with paper towels. Brush the beef evenly with Dijon mustard.
Press the whole grain breadcrumbs onto the mustard-coated surface of the beef to form the herb crust.
Heat an oven-safe skillet over medium-high heat. Sear the beef tenderloin on all sides until a golden crust forms, about 2-3 minutes per side.
Remove the beef from the skillet and spread a thin layer of the mushroom duxelles over the top.
Transfer the skillet to the preheated oven and roast for an additional 6-8 minutes, or until the beef reaches your desired level of doneness. Use a meat thermometer for precision (aim for around 130°F for medium-rare).
Let the beef rest for a few minutes before slicing and serving alongside any remaining duxelles.