Pan-Seared Beef Tenderloin with Savory Mushroom Duxelles and Crispy Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Beef Tenderloin with Savory Mushroom Duxelles and Crispy Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Beef Tenderloin with Savory Mushroom Duxelles and Crispy Roasted Asparagus

Savor this elegant dish featuring a perfectly seared beef tenderloin paired with a delicate mushroom duxelles and crisp, roasted asparagus. The dish harmoniously balances rich, umami flavors with a touch of garlic and shallot, creating a gourmet experience that feels both refined and comforting.

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NUTRITION

475kcal
Protein
39.6g
Fat
32.7g
Carbs
9.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Tenderloin

1 cup chopped White Mushrooms

1 medium Shallot

1 clove Garlic

1 tsp Olive Oil

1 tsp Unsalted Butter

8 spears Asparagus

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PREPARATION

  • 1

    Preheat the oven to 425°F for the asparagus.

  • 2

    Pat the beef tenderloin dry and season generously with salt and pepper.

  • 3

    Heat a heavy skillet over medium-high heat. Add a drizzle of olive oil and sear the beef on all sides until browned, about 2-3 minutes per side, then set aside to rest.

  • 4

    In the same skillet, add the remaining olive oil. Sauté the chopped mushrooms, diced shallot, and minced garlic until they release their moisture and begin to brown, about 4-5 minutes.

  • 5

    Stir in the teaspoon of butter and continue cooking the mushroom mixture (duxelles) for another 2 minutes. Season with salt and pepper to taste.

  • 6

    Meanwhile, toss the asparagus spears with a light drizzle of olive oil, salt, and pepper, then spread them on a baking sheet.

  • 7

    Roast the asparagus in the preheated oven for 8-10 minutes until crisp-tender and slightly charred at the edges.

  • 8

    Plate the beef tenderloin, spoon the savory mushroom duxelles on top, and serve alongside the crispy roasted asparagus.

Pan-Seared Beef Tenderloin with Savory Mushroom Duxelles and Crispy Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Beef Tenderloin with Savory Mushroom Duxelles and Crispy Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Beef Tenderloin with Savory Mushroom Duxelles and Crispy Roasted Asparagus

Savor this elegant dish featuring a perfectly seared beef tenderloin paired with a delicate mushroom duxelles and crisp, roasted asparagus. The dish harmoniously balances rich, umami flavors with a touch of garlic and shallot, creating a gourmet experience that feels both refined and comforting.

NUTRITION

475kcal
Protein
39.6g
Fat
32.7g
Carbs
9.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Tenderloin

1 cup chopped White Mushrooms

1 medium Shallot

1 clove Garlic

1 tsp Olive Oil

1 tsp Unsalted Butter

8 spears Asparagus

PREPARATION

  • 1

    Preheat the oven to 425°F for the asparagus.

  • 2

    Pat the beef tenderloin dry and season generously with salt and pepper.

  • 3

    Heat a heavy skillet over medium-high heat. Add a drizzle of olive oil and sear the beef on all sides until browned, about 2-3 minutes per side, then set aside to rest.

  • 4

    In the same skillet, add the remaining olive oil. Sauté the chopped mushrooms, diced shallot, and minced garlic until they release their moisture and begin to brown, about 4-5 minutes.

  • 5

    Stir in the teaspoon of butter and continue cooking the mushroom mixture (duxelles) for another 2 minutes. Season with salt and pepper to taste.

  • 6

    Meanwhile, toss the asparagus spears with a light drizzle of olive oil, salt, and pepper, then spread them on a baking sheet.

  • 7

    Roast the asparagus in the preheated oven for 8-10 minutes until crisp-tender and slightly charred at the edges.

  • 8

    Plate the beef tenderloin, spoon the savory mushroom duxelles on top, and serve alongside the crispy roasted asparagus.