YOUR SOLIN GENERATED RECIPE
Lean Beef Tenderloin with Mushroom Duxelles and Crispy Phyllo Crust
Savor the elegance of lean beef tenderloin paired with an earthy mushroom duxelles and a delicate, crispy phyllo crust. This dish beautifully balances the rich, savory flavor of seared beef with the subtle, aromatic essence of mushrooms, shallots, garlic, and thyme. A light brush of olive oil on a single sheet of phyllo delivers a perfect crunch, making each bite a celebration of texture and taste.
INGREDIENTS
5 oz Beef Tenderloin
1/2 cup White Button Mushrooms
1 small Shallot
1 clove Garlic
1/2 tbsp Olive Oil
1 sprig Fresh Thyme
1 sheet Phyllo Dough
PREPARATION
Preheat the oven to 400°F.
Finely chop the mushrooms, shallot, garlic, and fresh thyme. In a small pan, heat the olive oil and sauté the shallot and garlic until translucent.
Add the mushrooms and thyme to the pan and cook on medium heat until the moisture evaporates and the mixture forms a thick, rustic duxelles. Season with a pinch of salt and set aside.
Season the beef tenderloin with salt and pepper. Sear it in a hot skillet for about 2 minutes per side until a golden crust forms.
Place the seared beef on a baking sheet. Spoon a generous layer of the mushroom duxelles over the top of the tenderloin.
Lay the phyllo dough sheet over the beef and duxelles, pressing gently so it adheres. Optionally, brush lightly with a little more olive oil for extra crispiness.
Bake in the preheated oven for about 8-10 minutes, ensuring the phyllo is crisp and the beef reaches your desired level of doneness.
Allow to rest for a couple minutes before slicing. Serve warm and enjoy the fusion of tender beef, flavorful mushrooms, and crispy phyllo.