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 the succulent beef tenderloin encrusted with a flavorful herb and whole wheat breadcrumb mix, served atop a savory mushroom duxelles. This dish strikes a perfect balance between earthy mushrooms and aromatic herbs, offering a gourmet experience that’s both hearty and refined.

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NUTRITION

422kcal
Protein
36.9g
Fat
17g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Tenderloin

1 cup Mushrooms, chopped

1 medium Shallot, finely diced

1 clove Garlic, minced

1 tbsp Fresh Thyme, chopped

1 tbsp Fresh Parsley, chopped

1/4 cup Whole Wheat Breadcrumbs

2 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Finely chop the mushrooms, shallot, garlic, thyme, and parsley. In a pan over medium heat, add 1 teaspoon of olive oil and sauté the shallot and garlic for 1-2 minutes until softened.

  • 3

    Add the mushrooms to the pan and cook until they release their moisture and become tender, about 5 minutes.

  • 4

    Remove the mushroom mixture from the heat and stir in the whole wheat breadcrumbs. Allow the mixture to cool slightly.

  • 5

    Pat the beef tenderloin dry. Season lightly with salt and pepper. Press the breadcrumb and mushroom mixture evenly onto the beef tenderloin to form a crust.

  • 6

    Heat the remaining olive oil in an ovenproof skillet over medium-high heat. Sear the beef on all sides until the crust is golden, about 2 minutes per side.

  • 7

    Transfer the skillet to the preheated oven and roast for 6-8 minutes for medium-rare, or adjust the time to your desired doneness.

  • 8

    Remove from the oven and let rest for 5 minutes before slicing. Serve the tenderloin slices with a spoonful of any remaining mushroom duxelles on 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 the succulent beef tenderloin encrusted with a flavorful herb and whole wheat breadcrumb mix, served atop a savory mushroom duxelles. This dish strikes a perfect balance between earthy mushrooms and aromatic herbs, offering a gourmet experience that’s both hearty and refined.

NUTRITION

422kcal
Protein
36.9g
Fat
17g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Tenderloin

1 cup Mushrooms, chopped

1 medium Shallot, finely diced

1 clove Garlic, minced

1 tbsp Fresh Thyme, chopped

1 tbsp Fresh Parsley, chopped

1/4 cup Whole Wheat Breadcrumbs

2 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Finely chop the mushrooms, shallot, garlic, thyme, and parsley. In a pan over medium heat, add 1 teaspoon of olive oil and sauté the shallot and garlic for 1-2 minutes until softened.

  • 3

    Add the mushrooms to the pan and cook until they release their moisture and become tender, about 5 minutes.

  • 4

    Remove the mushroom mixture from the heat and stir in the whole wheat breadcrumbs. Allow the mixture to cool slightly.

  • 5

    Pat the beef tenderloin dry. Season lightly with salt and pepper. Press the breadcrumb and mushroom mixture evenly onto the beef tenderloin to form a crust.

  • 6

    Heat the remaining olive oil in an ovenproof skillet over medium-high heat. Sear the beef on all sides until the crust is golden, about 2 minutes per side.

  • 7

    Transfer the skillet to the preheated oven and roast for 6-8 minutes for medium-rare, or adjust the time to your desired doneness.

  • 8

    Remove from the oven and let rest for 5 minutes before slicing. Serve the tenderloin slices with a spoonful of any remaining mushroom duxelles on top.