Golden Beef Wellington with Mushroom Duxelles

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

Golden Beef Wellington with Mushroom Duxelles

YOUR SOLIN GENERATED RECIPE

Golden Beef Wellington with Mushroom Duxelles

Tender beef fillet seared to perfection and wrapped in savory mushroom duxelles and buttery, golden puff pastry for a sophisticated, melt-in-your-mouth experience.

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NUTRITION

550kcal
Protein
52.2g
Fat
32.7g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Beef tenderloin

1 cup Cremini mushrooms

1 tbsp Shallot

1 tsp Fresh thyme

0.5 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 slice Prosciutto

0.5 oz Puff pastry

1 large Egg

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PREPARATION

  • 1

    Finely mince the mushrooms and shallot until they reach a paste-like consistency.

  • 2

    Heat olive oil in a skillet over medium heat and sauté the mushroom mixture with fresh thyme until all moisture has evaporated and the mixture is concentrated.

  • 3

    Season the beef tenderloin with sea salt and black pepper, then sear in a very hot pan for 60 seconds per side to develop a crust; set aside to cool.

  • 4

    Lay a sheet of plastic wrap on a flat surface, arrange the prosciutto slices in an overlapping rectangle, and spread the mushroom duxelles evenly over the prosciutto.

  • 5

    Place the seared beef in the center, roll the prosciutto and mushrooms tightly around the beef using the plastic wrap, and chill in the refrigerator for 15 minutes.

  • 6

    Unwrap the beef roll, wrap it tightly in the puff pastry sheet, seal the seams, brush with a beaten egg wash, and bake at 400°F for 20-25 minutes until the pastry is crisp and golden.

Golden Beef Wellington with Mushroom Duxelles

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

Golden Beef Wellington with Mushroom Duxelles

YOUR SOLIN GENERATED RECIPE

Golden Beef Wellington with Mushroom Duxelles

Tender beef fillet seared to perfection and wrapped in savory mushroom duxelles and buttery, golden puff pastry for a sophisticated, melt-in-your-mouth experience.

NUTRITION

550kcal
Protein
52.2g
Fat
32.7g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Beef tenderloin

1 cup Cremini mushrooms

1 tbsp Shallot

1 tsp Fresh thyme

0.5 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 slice Prosciutto

0.5 oz Puff pastry

1 large Egg

PREPARATION

  • 1

    Finely mince the mushrooms and shallot until they reach a paste-like consistency.

  • 2

    Heat olive oil in a skillet over medium heat and sauté the mushroom mixture with fresh thyme until all moisture has evaporated and the mixture is concentrated.

  • 3

    Season the beef tenderloin with sea salt and black pepper, then sear in a very hot pan for 60 seconds per side to develop a crust; set aside to cool.

  • 4

    Lay a sheet of plastic wrap on a flat surface, arrange the prosciutto slices in an overlapping rectangle, and spread the mushroom duxelles evenly over the prosciutto.

  • 5

    Place the seared beef in the center, roll the prosciutto and mushrooms tightly around the beef using the plastic wrap, and chill in the refrigerator for 15 minutes.

  • 6

    Unwrap the beef roll, wrap it tightly in the puff pastry sheet, seal the seams, brush with a beaten egg wash, and bake at 400°F for 20-25 minutes until the pastry is crisp and golden.