Herb-Crusted Beef Tenderloin with Mushroom Duxelles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Beef Tenderloin with Mushroom Duxelles

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Beef Tenderloin with Mushroom Duxelles

Savor a refined twist on a classic dish with tender beef tenderloin encrusted in fragrant herbs and a crisp breadcrumb topping, paired with a rich, earthy mushroom duxelles that beautifully balances the dish in both flavor and texture.

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NUTRITION

439kcal
Protein
41.8g
Fat
20.8g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Tenderloin

100 grams Cremini Mushrooms

1 Shallot

1 clove Fresh Garlic

1 teaspoon Fresh Thyme

1 teaspoon Fresh Parsley

1 teaspoon Olive Oil

1/4 cup Whole Wheat Breadcrumbs

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Finely dice the cremini mushrooms, shallot, and garlic. In a small skillet, heat the olive oil over medium heat.

  • 3

    Sauté the mushrooms, shallot, and garlic with the thyme and parsley until the mixture becomes soft and the liquid evaporates, about 5-7 minutes. Season lightly with salt and pepper to taste; set aside the duxelles.

  • 4

    Pat the beef tenderloin dry with paper towels. Rub the surface with a light coating of olive oil and season generously with salt and pepper.

  • 5

    Press the whole wheat breadcrumbs mixed with any remaining chopped fresh herbs onto the top of the beef to form a crust.

  • 6

    Heat a skillet over medium-high heat and sear the beef tenderloin for 1-2 minutes on each side until the crust is golden.

  • 7

    Transfer the beef to a baking sheet and spoon a thin layer of the mushroom duxelles over the top. Place in the oven and bake for about 7-10 minutes for medium-rare, or adjust to your preferred doneness.

  • 8

    Remove from the oven, let rest for a few minutes, then slice and serve with any extra mushroom duxelles spooned over the top.

Herb-Crusted Beef Tenderloin with Mushroom Duxelles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Beef Tenderloin with Mushroom Duxelles

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Beef Tenderloin with Mushroom Duxelles

Savor a refined twist on a classic dish with tender beef tenderloin encrusted in fragrant herbs and a crisp breadcrumb topping, paired with a rich, earthy mushroom duxelles that beautifully balances the dish in both flavor and texture.

NUTRITION

439kcal
Protein
41.8g
Fat
20.8g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Tenderloin

100 grams Cremini Mushrooms

1 Shallot

1 clove Fresh Garlic

1 teaspoon Fresh Thyme

1 teaspoon Fresh Parsley

1 teaspoon Olive Oil

1/4 cup Whole Wheat Breadcrumbs

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Finely dice the cremini mushrooms, shallot, and garlic. In a small skillet, heat the olive oil over medium heat.

  • 3

    Sauté the mushrooms, shallot, and garlic with the thyme and parsley until the mixture becomes soft and the liquid evaporates, about 5-7 minutes. Season lightly with salt and pepper to taste; set aside the duxelles.

  • 4

    Pat the beef tenderloin dry with paper towels. Rub the surface with a light coating of olive oil and season generously with salt and pepper.

  • 5

    Press the whole wheat breadcrumbs mixed with any remaining chopped fresh herbs onto the top of the beef to form a crust.

  • 6

    Heat a skillet over medium-high heat and sear the beef tenderloin for 1-2 minutes on each side until the crust is golden.

  • 7

    Transfer the beef to a baking sheet and spoon a thin layer of the mushroom duxelles over the top. Place in the oven and bake for about 7-10 minutes for medium-rare, or adjust to your preferred doneness.

  • 8

    Remove from the oven, let rest for a few minutes, then slice and serve with any extra mushroom duxelles spooned over the top.