Name: Tender Beef Wellington with Crispy Puff Pastry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz beef tenderloin; 0.5 cup cremini mushrooms; 1 tbsp shallot; 1 clove garlic; 0.5 slice prosciutto; 0.5 oz puff pastry; 0.5 tsp avocado oil; 1 large egg yolk; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp fresh thyme

Tender Beef Wellington with Crispy Puff Pastry

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

YOUR SOLIN GENERATED RECIPE

Tender Beef Wellington with Crispy Puff Pastry

Seared beef tenderloin wrapped in savory mushroom duxelles and flaky puff pastry, baked until the crust is a perfect golden brown.

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NUTRITION

Protein

52.4g

Fat

35.5g

Carbs

12.2g

SERVINGS

1 serving

INGREDIENTS

5 oz beef tenderloin

0.5 cup cremini mushrooms

1 tbsp shallot

1 clove garlic

0.5 slice prosciutto

0.5 oz puff pastry

0.5 tsp avocado oil

1 large egg yolk

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp fresh thyme

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PREPARATION

1
Finely mince the cremini mushrooms, shallot, and garlic, then sauté in a non-stick pan until all moisture has evaporated.
2
Season the beef tenderloin with sea salt and black pepper, then sear in avocado oil over high heat for 60 seconds per side.
3
Lay out a piece of plastic wrap, place the prosciutto slice down, spread the mushroom mixture on top, and roll the beef tightly inside.
4
Chill the wrapped beef in the refrigerator for 15 minutes to set the shape.
5
Roll out the puff pastry, wrap it around the beef bundle, seal the edges, and brush the top with the beaten egg yolk.
6
Bake at 425°F for 15 to 20 minutes until the pastry is crisp and the beef reaches an internal temperature of 130°F for medium-rare.