YOUR SOLIN GENERATED RECIPE
Herb-Crusted Beef Tenderloin with Mushroom Duxelles
Savor the exquisite flavor of a perfectly seared beef tenderloin encrusted with fresh herbs, paired with a rich, earthy mushroom duxelles. This dish balances savory, aromatic herbs with the natural umami of mushrooms to create a sophisticated yet approachable meal perfect for a refined dinner experience.
INGREDIENTS
5 oz Beef Tenderloin
100g Button Mushrooms
1 small Shallot
2 tsp Olive Oil
1 tbsp Fresh Thyme
1 tbsp Fresh Parsley
1 clove Garlic
Salt & Black Pepper to taste
PREPARATION
Preheat a skillet over medium-high heat.
Pat the beef tenderloin dry with paper towels. Season all sides with salt, black pepper, and freshly chopped thyme and parsley.
Sear the beef in the hot skillet with a drizzle of olive oil for about 2-3 minutes per side until a crust forms. Adjust heat as needed to prevent burning.
Remove the beef from the skillet and let it rest while you prepare the mushroom duxelles.
In the same skillet, add a bit more olive oil if needed. Sauté the finely chopped shallot and garlic until soft and translucent.
Add the chopped mushrooms and cook over medium heat, stirring frequently, until the mushrooms release their moisture and the mixture becomes a thick, concentrated duxelles. Season lightly with salt and pepper.
Plate the beef tenderloin and top or serve alongside the mushroom duxelles. Garnish with additional fresh parsley if desired.