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 rich flavors of succulent beef tenderloin encrusted in a fragrant blend of rosemary, thyme, and garlic. Paired with a grilled Portobello mushroom cap that acts as a tender wrap, this dish is lightly finished with a drizzle of olive oil for a delightful, balanced dinner.

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NUTRITION

337kcal
Protein
34.2g
Fat
22.5g
Carbs
4.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Tenderloin

1 large Portobello Mushroom Cap

1 tsp Extra Virgin Olive Oil

0.25 tsp Dried Rosemary

0.25 tsp Dried Thyme

0.25 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or a heavy skillet over medium-high heat.

  • 2

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

  • 3

    In a small bowl, combine dried rosemary, dried thyme, and garlic powder.

  • 4

    Lightly brush the beef with olive oil and rub the herb mixture evenly over the surface.

  • 5

    Grill or sear the beef tenderloin for about 3-4 minutes per side for medium-rare, adjusting the time for your desired doneness.

  • 6

    Meanwhile, brush the Portobello mushroom cap with a little olive oil and season lightly with salt and pepper. Grill or sauté it for 2-3 minutes on each side until tender.

  • 7

    Once the beef is cooked, let it rest for a few minutes, then slice thinly.

  • 8

    Layer the sliced beef on top of the grilled mushroom cap, allowing the mushroom to act as a wrap, and garnish with any remaining herbs if desired. 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 the rich flavors of succulent beef tenderloin encrusted in a fragrant blend of rosemary, thyme, and garlic. Paired with a grilled Portobello mushroom cap that acts as a tender wrap, this dish is lightly finished with a drizzle of olive oil for a delightful, balanced dinner.

NUTRITION

337kcal
Protein
34.2g
Fat
22.5g
Carbs
4.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Tenderloin

1 large Portobello Mushroom Cap

1 tsp Extra Virgin Olive Oil

0.25 tsp Dried Rosemary

0.25 tsp Dried Thyme

0.25 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill or a heavy skillet over medium-high heat.

  • 2

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

  • 3

    In a small bowl, combine dried rosemary, dried thyme, and garlic powder.

  • 4

    Lightly brush the beef with olive oil and rub the herb mixture evenly over the surface.

  • 5

    Grill or sear the beef tenderloin for about 3-4 minutes per side for medium-rare, adjusting the time for your desired doneness.

  • 6

    Meanwhile, brush the Portobello mushroom cap with a little olive oil and season lightly with salt and pepper. Grill or sauté it for 2-3 minutes on each side until tender.

  • 7

    Once the beef is cooked, let it rest for a few minutes, then slice thinly.

  • 8

    Layer the sliced beef on top of the grilled mushroom cap, allowing the mushroom to act as a wrap, and garnish with any remaining herbs if desired. Serve immediately.