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.

Tender Beef Wellington with Crispy Puff Pastry

YOUR SOLIN GENERATED RECIPE

Tender Beef Wellington with Crispy Puff Pastry

Tender beef fillet seared and wrapped in savory mushroom duxelles and flaky, golden-brown puff pastry for a sophisticated and buttery finish.

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NUTRITION

576kcal
Protein
53.9g
Fat
32.9g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef tenderloin

1 cup Cremini mushrooms

1 small Shallot

1 clove Garlic

0.5 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Avocado oil

0.5 oz Puff pastry

1 large Egg

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PREPARATION

  • 1

    Season the beef tenderloin with half of the sea salt and black pepper on all sides.

  • 2

    Heat avocado oil in a heavy skillet over high heat and sear the beef for 1-2 minutes per side until a brown crust forms, then remove and let cool completely.

  • 3

    Finely mince the mushrooms, shallot, and garlic, then sauté them in the same skillet with thyme and remaining salt and pepper until all moisture has evaporated and a thick paste forms.

  • 4

    Roll out the puff pastry on a lightly floured surface into a thin rectangle large enough to encase the beef fillet.

  • 5

    Spread the cooled mushroom mixture evenly over the pastry, place the beef in the center, and fold the pastry tightly over the meat to seal the edges.

  • 6

    Place the Wellington seam-side down on a baking sheet, brush the top with a beaten egg wash, and bake at 400°F for 20-25 minutes until the pastry is golden and crisp.

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.

Tender Beef Wellington with Crispy Puff Pastry

YOUR SOLIN GENERATED RECIPE

Tender Beef Wellington with Crispy Puff Pastry

Tender beef fillet seared and wrapped in savory mushroom duxelles and flaky, golden-brown puff pastry for a sophisticated and buttery finish.

NUTRITION

576kcal
Protein
53.9g
Fat
32.9g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef tenderloin

1 cup Cremini mushrooms

1 small Shallot

1 clove Garlic

0.5 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Avocado oil

0.5 oz Puff pastry

1 large Egg

PREPARATION

  • 1

    Season the beef tenderloin with half of the sea salt and black pepper on all sides.

  • 2

    Heat avocado oil in a heavy skillet over high heat and sear the beef for 1-2 minutes per side until a brown crust forms, then remove and let cool completely.

  • 3

    Finely mince the mushrooms, shallot, and garlic, then sauté them in the same skillet with thyme and remaining salt and pepper until all moisture has evaporated and a thick paste forms.

  • 4

    Roll out the puff pastry on a lightly floured surface into a thin rectangle large enough to encase the beef fillet.

  • 5

    Spread the cooled mushroom mixture evenly over the pastry, place the beef in the center, and fold the pastry tightly over the meat to seal the edges.

  • 6

    Place the Wellington seam-side down on a baking sheet, brush the top with a beaten egg wash, and bake at 400°F for 20-25 minutes until the pastry is golden and crisp.