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 gourmet twist on a classic as tender beef is encrusted with fragrant herbs and paired with a robust grilled portobello mushroom wrap. This dish delivers a satisfying balance of lean protein with an earthy flavor profile from the mushrooms, perfect for a refined dinner experience.

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NUTRITION

337kcal
Protein
34.7g
Fat
18.9g
Carbs
8g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Tenderloin

2 large Portobello Mushroom Caps

1 tbsp Fresh Parsley, chopped

1 tsp Fresh Rosemary, chopped

1 clove Garlic, minced

1 tsp Olive Oil

1 tbsp Almond Flour

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the beef tenderloin dry and season lightly with salt and pepper. In a small bowl, mix the chopped parsley, rosemary, minced garlic, and almond flour.

  • 3

    Brush the beef with olive oil and press the herb mixture onto the surface to form a crust.

  • 4

    Heat a skillet over medium-high heat and sear the beef on all sides for approximately 2 minutes per side to lock in the juices.

  • 5

    While the beef is searing, clean the Portobello mushroom caps and remove their stems. Lightly brush them with olive oil and season with a pinch of salt.

  • 6

    Place the mushroom caps on a baking tray, gill side up. Once the beef is seared, thinly slice it and arrange the slices over the mushroom caps to create a wrap-like presentation.

  • 7

    Transfer the tray to the preheated oven and roast for 6-8 minutes, keeping the beef tender and ensuring the mushrooms are tender.

  • 8

    Remove from the oven and let rest for a couple of minutes before serving.

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 gourmet twist on a classic as tender beef is encrusted with fragrant herbs and paired with a robust grilled portobello mushroom wrap. This dish delivers a satisfying balance of lean protein with an earthy flavor profile from the mushrooms, perfect for a refined dinner experience.

NUTRITION

337kcal
Protein
34.7g
Fat
18.9g
Carbs
8g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Tenderloin

2 large Portobello Mushroom Caps

1 tbsp Fresh Parsley, chopped

1 tsp Fresh Rosemary, chopped

1 clove Garlic, minced

1 tsp Olive Oil

1 tbsp Almond Flour

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the beef tenderloin dry and season lightly with salt and pepper. In a small bowl, mix the chopped parsley, rosemary, minced garlic, and almond flour.

  • 3

    Brush the beef with olive oil and press the herb mixture onto the surface to form a crust.

  • 4

    Heat a skillet over medium-high heat and sear the beef on all sides for approximately 2 minutes per side to lock in the juices.

  • 5

    While the beef is searing, clean the Portobello mushroom caps and remove their stems. Lightly brush them with olive oil and season with a pinch of salt.

  • 6

    Place the mushroom caps on a baking tray, gill side up. Once the beef is seared, thinly slice it and arrange the slices over the mushroom caps to create a wrap-like presentation.

  • 7

    Transfer the tray to the preheated oven and roast for 6-8 minutes, keeping the beef tender and ensuring the mushrooms are tender.

  • 8

    Remove from the oven and let rest for a couple of minutes before serving.