YOUR SOLIN GENERATED RECIPE
Herb-Crusted Beef Tenderloin with Mushroom Wrap
Savor a delicious beef tenderloin elevated with a fragrant herb crust, artfully paired with a grilled portobello mushroom cap that serves as a tasty wrap. This dish is both satisfying and balanced, perfect for a gourmet dinner that feels indulgent yet light.
INGREDIENTS
5 oz Beef Tenderloin
1 Portobello Mushroom Cap
1 tsp Olive Oil
1/2 tbsp Fresh Rosemary
1/2 tbsp Fresh Thyme
1/4 tsp Salt
1/4 tsp Black Pepper
1/4 tsp Garlic Powder
PREPARATION
Begin by patting the beef tenderloin dry with a paper towel. Season it generously with salt, black pepper, and garlic powder.
In a small bowl, mix the fresh rosemary and thyme. Gently press this herb mixture onto the surface of the beef to form a crust.
Heat a grill pan or skillet over medium-high heat and add the olive oil. Sear the beef tenderloin for about 2-3 minutes on each side until it develops a golden crust. Adjust cooking time depending on your preferred doneness.
While the beef is resting for a few minutes, clean the portobello mushroom cap and remove the stem. Lightly brush the cap with olive oil and season with a pinch of salt and pepper.
Grill the portobello mushroom cap for 2-3 minutes per side until tender, creating a pliable wrap.
Slice the rested beef tenderloin thinly and layer the slices on the grilled portobello cap. Roll or fold the mushroom cap around the beef slices to create a wrap.
Serve immediately, enjoying the combination of succulent beef and earthy mushroom flavors.