YOUR SOLIN GENERATED RECIPE
Herb-Crusted Beef Tenderloin with Savory Mushroom Duxelles
Savor the rich flavor of a perfectly seared beef tenderloin crowned with a delicate herb crust and topped with a savory mushroom duxelles. This dish boasts a delightful combination of tender meat, aromatic garlic and shallots, and a medley of fresh herbs, culminating in a harmonious balance of textures and seasonings.
INGREDIENTS
4 oz Beef Tenderloin
1 cup Cremini Mushrooms
1 small Shallot
1 tsp Olive Oil
1 tsp Unsalted Butter
1 clove Garlic
2 tbsp Fresh Herbs (Parsley & Thyme)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Pat the beef tenderloin dry and season generously with salt and pepper.
Heat a skillet over medium-high heat and sear the beef on all sides until a brown crust forms, about 2-3 minutes per side.
While the beef sears, finely chop the mushrooms, shallot, garlic, and fresh herbs.
In a separate pan, heat the olive oil and butter over medium heat. Add the shallots and garlic, cooking until softened, then add the mushrooms and herbs. Season with a pinch of salt and pepper and cook until the mixture is reduced and fragrant, about 5-7 minutes, creating a duxelles.
Optional: For an extra herb crust, lightly press some additional chopped herbs onto the seared beef tenderloin after it comes off the heat.
Place the seared tenderloin in the oven for 4-6 minutes if you prefer a rare to medium-rare finish. Adjust time as desired for your preferred doneness.
Slice the beef tenderloin and spoon the warm mushroom duxelles over the top. Serve immediately and enjoy the robust flavors of this elegant dish.