Pan-Seared Beef Tenderloin with Creamy Mushroom Duxelles and Crispy Prosciutto

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

Pan-Seared Beef Tenderloin with Creamy Mushroom Duxelles and Crispy Prosciutto

YOUR SOLIN GENERATED RECIPE

Pan-Seared Beef Tenderloin with Creamy Mushroom Duxelles and Crispy Prosciutto

Savor the exquisite flavors of tender beef seared to perfection, paired with a luxuriously creamy mushroom duxelles and the salty crunch of crispy prosciutto. This dish brings together rich umami undertones with a delicate balance of creaminess and crisp textures, making it an indulgent yet balanced meal.

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NUTRITION

400kcal
Protein
41.5g
Fat
24.5g
Carbs
7.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Tenderloin

1 cup sliced White Mushrooms

1 small Shallot

1 Garlic Clove

2 tbsp Low-Fat Cream Cheese

1 slice Prosciutto

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Heat 1 tsp olive oil in a skillet over medium-high heat.

  • 3

    Sear the beef tenderloin for about 3-4 minutes per side until desired doneness is reached. Transfer to a warm plate and cover loosely with foil.

  • 4

    In the same skillet, lower the heat to medium and add finely chopped shallot and minced garlic. Sauté until fragrant, about 1 minute.

  • 5

    Add the sliced mushrooms and cook until they soften and release their moisture, about 3-4 minutes.

  • 6

    Stir in the low-fat cream cheese, mixing until a creamy duxelles forms. Season with salt and pepper to taste.

  • 7

    Crisp the prosciutto in a separate dry pan over medium heat for 1-2 minutes per side or until slightly crispy.

  • 8

    Plate the beef tenderloin, spoon a generous amount of the creamy mushroom duxelles over the top, and garnish with the crispy prosciutto. Serve immediately.

Pan-Seared Beef Tenderloin with Creamy Mushroom Duxelles and Crispy Prosciutto

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

Pan-Seared Beef Tenderloin with Creamy Mushroom Duxelles and Crispy Prosciutto

YOUR SOLIN GENERATED RECIPE

Pan-Seared Beef Tenderloin with Creamy Mushroom Duxelles and Crispy Prosciutto

Savor the exquisite flavors of tender beef seared to perfection, paired with a luxuriously creamy mushroom duxelles and the salty crunch of crispy prosciutto. This dish brings together rich umami undertones with a delicate balance of creaminess and crisp textures, making it an indulgent yet balanced meal.

NUTRITION

400kcal
Protein
41.5g
Fat
24.5g
Carbs
7.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Tenderloin

1 cup sliced White Mushrooms

1 small Shallot

1 Garlic Clove

2 tbsp Low-Fat Cream Cheese

1 slice Prosciutto

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Heat 1 tsp olive oil in a skillet over medium-high heat.

  • 3

    Sear the beef tenderloin for about 3-4 minutes per side until desired doneness is reached. Transfer to a warm plate and cover loosely with foil.

  • 4

    In the same skillet, lower the heat to medium and add finely chopped shallot and minced garlic. Sauté until fragrant, about 1 minute.

  • 5

    Add the sliced mushrooms and cook until they soften and release their moisture, about 3-4 minutes.

  • 6

    Stir in the low-fat cream cheese, mixing until a creamy duxelles forms. Season with salt and pepper to taste.

  • 7

    Crisp the prosciutto in a separate dry pan over medium heat for 1-2 minutes per side or until slightly crispy.

  • 8

    Plate the beef tenderloin, spoon a generous amount of the creamy mushroom duxelles over the top, and garnish with the crispy prosciutto. Serve immediately.