YOUR SOLIN GENERATED RECIPE
Prosciutto-Wrapped Roasted Beef Tenderloin with Creamy Mushroom Duxelles
Savor the rich flavors of tender roasted beef wrapped in savory prosciutto, complemented by a silky, creamy mushroom duxelles. This dish marries robust meatiness with an earthy, aromatic mushroom sauce, perfect for a satisfying dinner.
INGREDIENTS
4 oz Beef Tenderloin
2 slices Prosciutto
2 oz White Button Mushrooms
2 tbsp Light Cream
1/2 tsp Extra Virgin Olive Oil
1 clove Garlic
1 tsp Fresh Thyme
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 425°F.
Pat the beef tenderloin dry with a paper towel and season lightly with salt and pepper.
Wrap the tenderloin with two slices of prosciutto, ensuring they overlap slightly to secure the beef.
Heat a skillet over medium-high heat and sear the wrapped beef on all sides in a tiny drizzle of olive oil until browned, about 2 minutes per side.
Transfer the seared beef to an oven-safe dish and roast in the preheated oven for about 10-12 minutes for medium-rare. Adjust time to your preferred doneness.
Meanwhile, finely dice the mushrooms and mince the garlic.
In the same skillet, add the remaining olive oil and sauté the garlic for 30 seconds, then add the mushrooms and thyme. Cook the mushrooms until they release their moisture and begin to brown, about 4-5 minutes.
Stir in the light cream and let the mixture simmer for another 2 minutes until slightly thickened, creating a creamy duxelles.
Let the beef rest for 5 minutes after roasting, then slice it into medallions.
Plate the sliced beef and drizzle with the creamy mushroom duxelles. Serve immediately and enjoy.