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 a sumptuous twist on a classic beef dish where tender, herb-crusted beef tenderloin is perfectly seared and then nestled inside a savory portobello mushroom wrap. Finished with a cooling nonfat Greek yogurt drizzle, this dish marries rich, meaty flavor with the earthy notes of fresh herbs, making it an ideal balanced meal for any time of day.

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NUTRITION

337kcal
Protein
40.2g
Fat
16.7g
Carbs
7.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Tenderloin

1 Portobello Mushroom Cap

1 teaspoon Olive Oil

1/2 tablespoon Fresh Rosemary (chopped)

1/2 tablespoon Fresh Thyme (chopped)

1 Garlic Clove (minced)

1/4 cup Plain Nonfat Greek Yogurt

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PREPARATION

  • 1

    Preheat a skillet over medium-high heat.

  • 2

    Pat the beef tenderloin dry and season with salt, pepper, chopped rosemary, and thyme.

  • 3

    Drizzle olive oil in the skillet and sear the beef tenderloin for about 2-3 minutes each side until a crust forms, ensuring a medium-rare finish. Adjust the cooking time to your desired doneness.

  • 4

    While the beef rests for a few minutes, gently clean the portobello mushroom cap and remove the stem to create a natural wrap.

  • 5

    Lightly sauté the portobello mushroom cap in the same skillet for 1-2 minutes to soften it slightly.

  • 6

    Slice the rested beef tenderloin thinly and lay the slices over the sautéed mushroom cap.

  • 7

    Drizzle with a spoonful of plain nonfat Greek yogurt, and top with minced garlic.

  • 8

    Fold the mushroom cap over the beef slices to form a wrap, 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 a sumptuous twist on a classic beef dish where tender, herb-crusted beef tenderloin is perfectly seared and then nestled inside a savory portobello mushroom wrap. Finished with a cooling nonfat Greek yogurt drizzle, this dish marries rich, meaty flavor with the earthy notes of fresh herbs, making it an ideal balanced meal for any time of day.

NUTRITION

337kcal
Protein
40.2g
Fat
16.7g
Carbs
7.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Tenderloin

1 Portobello Mushroom Cap

1 teaspoon Olive Oil

1/2 tablespoon Fresh Rosemary (chopped)

1/2 tablespoon Fresh Thyme (chopped)

1 Garlic Clove (minced)

1/4 cup Plain Nonfat Greek Yogurt

PREPARATION

  • 1

    Preheat a skillet over medium-high heat.

  • 2

    Pat the beef tenderloin dry and season with salt, pepper, chopped rosemary, and thyme.

  • 3

    Drizzle olive oil in the skillet and sear the beef tenderloin for about 2-3 minutes each side until a crust forms, ensuring a medium-rare finish. Adjust the cooking time to your desired doneness.

  • 4

    While the beef rests for a few minutes, gently clean the portobello mushroom cap and remove the stem to create a natural wrap.

  • 5

    Lightly sauté the portobello mushroom cap in the same skillet for 1-2 minutes to soften it slightly.

  • 6

    Slice the rested beef tenderloin thinly and lay the slices over the sautéed mushroom cap.

  • 7

    Drizzle with a spoonful of plain nonfat Greek yogurt, and top with minced garlic.

  • 8

    Fold the mushroom cap over the beef slices to form a wrap, and serve immediately.