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 this elegant plate featuring succulent beef tenderloin encrusted with a medley of aromatic herbs, wrapped in a flavorful grilled portobello mushroom cap. The dish balances rich, savory notes with a light, earthy texture, ideal for a refined yet nutritious dinner.

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NUTRITION

340kcal
Protein
36.0g
Fat
16.3g
Carbs
7.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Tenderloin (142g)

1 Large Portobello Mushroom Cap (120g)

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Mixed Herbs

1 Garlic Clove

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat a skillet or grill pan over medium-high heat.

  • 2

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

  • 3

    In a small bowl, combine the chopped fresh herbs and minced garlic. Rub this mixture evenly over the beef tenderloin.

  • 4

    Brush the portobello mushroom cap lightly with olive oil and season with a pinch of salt and pepper.

  • 5

    Sear the herb-crusted beef tenderloin in the skillet for 2-3 minutes per side until a flavorful crust forms. For medium-rare, ensure the internal temperature reaches about 135°F.

  • 6

    Simultaneously, grill the mushroom cap for 2-3 minutes on each side until tender.

  • 7

    Once done, let the beef rest for a few minutes before slicing.

  • 8

    Place the sliced beef onto the grilled portobello cap to serve as a natural wrap.

  • 9

    Drizzle any remaining olive oil over the top and serve immediately.

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 this elegant plate featuring succulent beef tenderloin encrusted with a medley of aromatic herbs, wrapped in a flavorful grilled portobello mushroom cap. The dish balances rich, savory notes with a light, earthy texture, ideal for a refined yet nutritious dinner.

NUTRITION

340kcal
Protein
36.0g
Fat
16.3g
Carbs
7.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Tenderloin (142g)

1 Large Portobello Mushroom Cap (120g)

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Mixed Herbs

1 Garlic Clove

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat a skillet or grill pan over medium-high heat.

  • 2

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

  • 3

    In a small bowl, combine the chopped fresh herbs and minced garlic. Rub this mixture evenly over the beef tenderloin.

  • 4

    Brush the portobello mushroom cap lightly with olive oil and season with a pinch of salt and pepper.

  • 5

    Sear the herb-crusted beef tenderloin in the skillet for 2-3 minutes per side until a flavorful crust forms. For medium-rare, ensure the internal temperature reaches about 135°F.

  • 6

    Simultaneously, grill the mushroom cap for 2-3 minutes on each side until tender.

  • 7

    Once done, let the beef rest for a few minutes before slicing.

  • 8

    Place the sliced beef onto the grilled portobello cap to serve as a natural wrap.

  • 9

    Drizzle any remaining olive oil over the top and serve immediately.