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

Enjoy a flavor-packed creation that pairs a succulent herb-crusted beef tenderloin with a savory portobello mushroom cap wrap. The tender beef is seasoned with fragrant rosemary, thyme, and garlic, then seared to perfection, and nestled inside a grilled mushroom cap along with fresh mixed greens and a light dollop of tangy Greek yogurt. A harmonious blend of textures and natural flavors makes this dish a delightful, nutritious option for dinner.

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NUTRITION

324kcal
Protein
34.7g
Fat
19.1g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef Tenderloin

1 large Portobello Mushroom Cap

1 cup Mixed Greens

1 tsp Olive Oil

1 Garlic Clove

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

2 tbsp Nonfat Greek Yogurt

Salt and Pepper

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Drizzle olive oil over the beef and sear on all sides until a crust forms and the interior reaches your preferred doneness (aim for medium-rare, about 3-4 minutes per side for a 4 oz cut).

  • 4

    While the beef rests for a few minutes, lightly grill the portobello mushroom cap until tender, about 2-3 minutes per side.

  • 5

    Place the grilled mushroom cap on a plate and layer with mixed greens. Optionally, season the greens lightly with a pinch of salt and pepper.

  • 6

    Slice the rested beef tenderloin thinly and arrange the slices inside the mushroom cap as if creating a wrap.

  • 7

    Add a dollop of nonfat Greek yogurt on top for a tangy finish, then 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

Enjoy a flavor-packed creation that pairs a succulent herb-crusted beef tenderloin with a savory portobello mushroom cap wrap. The tender beef is seasoned with fragrant rosemary, thyme, and garlic, then seared to perfection, and nestled inside a grilled mushroom cap along with fresh mixed greens and a light dollop of tangy Greek yogurt. A harmonious blend of textures and natural flavors makes this dish a delightful, nutritious option for dinner.

NUTRITION

324kcal
Protein
34.7g
Fat
19.1g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef Tenderloin

1 large Portobello Mushroom Cap

1 cup Mixed Greens

1 tsp Olive Oil

1 Garlic Clove

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

2 tbsp Nonfat Greek Yogurt

Salt and Pepper

PREPARATION

  • 1

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

  • 2

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

  • 3

    Drizzle olive oil over the beef and sear on all sides until a crust forms and the interior reaches your preferred doneness (aim for medium-rare, about 3-4 minutes per side for a 4 oz cut).

  • 4

    While the beef rests for a few minutes, lightly grill the portobello mushroom cap until tender, about 2-3 minutes per side.

  • 5

    Place the grilled mushroom cap on a plate and layer with mixed greens. Optionally, season the greens lightly with a pinch of salt and pepper.

  • 6

    Slice the rested beef tenderloin thinly and arrange the slices inside the mushroom cap as if creating a wrap.

  • 7

    Add a dollop of nonfat Greek yogurt on top for a tangy finish, then serve immediately.