Name: Herb-Crusted Beef Tenderloin with Mushroom Wrap
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Beef Tenderloin; 1 Portobello Mushroom Cap; 1 tsp Olive Oil; 1 tbsp Fresh Rosemary; 1 tbsp Fresh Thyme; 1 tsp Garlic Powder; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Beef Tenderloin with Mushroom Wrap

Savor the rich flavors of a perfectly seared beef tenderloin, lovingly encrusted with aromatic herbs, and wrapped in a grilled portobello mushroom cap. This dish delivers a delightful balance of tender meat, savory herbs, and an earthy mushroom wrap, making it a satisfying meal choice any time of day.

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NUTRITION

Protein

40.7g

Fat

19.8g

Carbs

5.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Tenderloin

1 Portobello Mushroom Cap

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F and preheat a grill pan on medium-high heat.
2
Season the beef tenderloin with salt, pepper, garlic powder, finely chopped rosemary, and thyme.
3
Brush the portobello mushroom cap with olive oil and season with a pinch of salt and pepper.
4
Sear the beef tenderloin in a hot pan for about 2 minutes per side to create a crust.
5
Place the seared beef into a baking dish and roast in the oven for 8-10 minutes for medium-rare, or adjust to your preferred doneness.
6
Simultaneously, grill the mushroom cap on the preheated grill pan for 3-4 minutes per side until tender.
7
Once the beef is done, let it rest for a few minutes before slicing thinly.
8
Lay the sliced beef inside the grilled mushroom cap, allowing the flavors to meld together.
9
Finish with a final drizzle of any remaining herb-infused olive oil and serve immediately.