YOUR SOLIN GENERATED RECIPE
Prosciutto-Crusted Beef Tenderloin with Savory Mushroom Duxelles
Savor a refined dish featuring a tender 4-ounce beef tenderloin enrobed in a delicate prosciutto crust, crowned with a rich mushroom duxelles infused with aromatic shallots, garlic, and thyme. Finished with a perfectly poached egg for extra silkiness, this dish delivers a gourmet experience with balanced flavors and textures.
INGREDIENTS
4 oz Beef Tenderloin
1 slice Prosciutto
1/2 cup Cremini Mushrooms (sliced)
1 small Shallot (chopped)
1 clove Garlic (minced)
2 sprigs Fresh Thyme
1/2 teaspoon Olive Oil
1 large Egg
PREPARATION
Preheat a skillet over medium-high heat.
Lightly sear the beef tenderloin on all sides until a nice brown crust forms, about 2-3 minutes per side. Remove and set aside.
In the same skillet, add olive oil, then sauté the chopped shallot and minced garlic until fragrant and translucent (about 2 minutes).
Add the sliced cremini mushrooms and thyme sprigs, cooking until the mushrooms soften and most of the moisture evaporates, forming a duxelles, about 5-7 minutes. Season lightly with salt and pepper.
Lay the prosciutto on a clean surface and spread the warm mushroom duxelles evenly over it.
Place the seared beef tenderloin on one edge of the prosciutto and carefully roll it, ensuring the beef is fully encased by the prosciutto and duxelles.
Return the rolled tenderloin to the skillet and briefly sear the prosciutto wrapping until crisp, about 2 minutes total.
In a separate pot, poach the egg in simmering water until the white is set but the yolk remains soft (approximately 3-4 minutes).
Plate the prosciutto-crusted beef by slicing into medallions and top or serve alongside the poached egg. Enjoy immediately.