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 the rich flavors of a perfectly seared beef tenderloin coated with fragrant herbs, all nestled in a rustic portobello mushroom wrap. This unique dish offers a gourmet twist that’s both hearty and light, making it a satisfying option for any mealtime.

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NUTRITION

378kcal
Protein
33g
Fat
27.1g
Carbs
6.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Beef Tenderloin

1 Portobello Mushroom Cap

1 cup Fresh Spinach

1 ounce Crumbled Feta Cheese

1 teaspoon Olive Oil

1 tablespoon Mixed Fresh Herbs (Rosemary, Parsley)

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PREPARATION

  • 1

    Preheat your grill or skillet over medium-high heat.

  • 2

    Brush the beef tenderloin with olive oil and generously season with mixed fresh herbs along with a pinch of salt and pepper.

  • 3

    Sear the beef on all sides for about 2-3 minutes per side until a flavorful crust forms, then lower the heat and cook to your desired doneness (aim for medium-rare to keep it tender).

  • 4

    While the beef is resting for a few minutes, wipe the portobello mushroom cap clean and remove the stem to create a flat surface suitable for use as a wrap.

  • 5

    Lightly grill the mushroom cap for 2-3 minutes per side until softened, maintaining its structure.

  • 6

    Layer the grilled mushroom cap with fresh spinach and sprinkle the crumbled feta cheese evenly.

  • 7

    Slice the beef tenderloin into thin strips and arrange them over the spinach and feta on the mushroom wrap.

  • 8

    Roll the mushroom cap to envelop the beef and garnish with any remaining herbs. Serve immediately.

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 the rich flavors of a perfectly seared beef tenderloin coated with fragrant herbs, all nestled in a rustic portobello mushroom wrap. This unique dish offers a gourmet twist that’s both hearty and light, making it a satisfying option for any mealtime.

NUTRITION

378kcal
Protein
33g
Fat
27.1g
Carbs
6.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Beef Tenderloin

1 Portobello Mushroom Cap

1 cup Fresh Spinach

1 ounce Crumbled Feta Cheese

1 teaspoon Olive Oil

1 tablespoon Mixed Fresh Herbs (Rosemary, Parsley)

PREPARATION

  • 1

    Preheat your grill or skillet over medium-high heat.

  • 2

    Brush the beef tenderloin with olive oil and generously season with mixed fresh herbs along with a pinch of salt and pepper.

  • 3

    Sear the beef on all sides for about 2-3 minutes per side until a flavorful crust forms, then lower the heat and cook to your desired doneness (aim for medium-rare to keep it tender).

  • 4

    While the beef is resting for a few minutes, wipe the portobello mushroom cap clean and remove the stem to create a flat surface suitable for use as a wrap.

  • 5

    Lightly grill the mushroom cap for 2-3 minutes per side until softened, maintaining its structure.

  • 6

    Layer the grilled mushroom cap with fresh spinach and sprinkle the crumbled feta cheese evenly.

  • 7

    Slice the beef tenderloin into thin strips and arrange them over the spinach and feta on the mushroom wrap.

  • 8

    Roll the mushroom cap to envelop the beef and garnish with any remaining herbs. Serve immediately.