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 tenderloin seared and wrapped in savory mushroom duxelles and salty prosciutto, then baked inside a golden, flaky puff pastry crust.

Try 7 days free, then $12.99 / mo.

NUTRITION

524kcal
Protein
50.0g
Fat
31.2g
Carbs
11.0g

SERVINGS

1 serving

INGREDIENTS

4 oz beef tenderloin

0.5 tsp olive oil

1 tsp dijon mustard

0.5 cup cremini mushrooms

0.25 tsp sea salt

0.25 tsp black pepper

2 slices prosciutto

0.5 oz puff pastry

1 large egg

1 tsp water

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Finely mince the mushrooms and sauté in a dry pan over medium heat until all moisture has evaporated and they form a thick paste.

  • 2

    Season the beef tenderloin with sea salt and black pepper, then sear in olive oil over high heat for 1 minute per side until browned.

  • 3

    Remove the beef from the pan and immediately brush all sides with the Dijon mustard while the meat is still warm.

  • 4

    Lay out a sheet of plastic wrap and overlap the prosciutto slices on top, then spread the mushroom paste evenly over the prosciutto.

  • 5

    Place the beef in the center and use the plastic wrap to roll the prosciutto and mushrooms tightly around the meat, then chill in the fridge for 15 minutes.

  • 6

    Roll out the puff pastry thinly and wrap it around the chilled beef bundle, trimming any excess and pressing the edges to seal.

  • 7

    Whisk the egg with water to create an egg wash, brush it over the pastry, and bake at 400°F for 20 minutes until the crust 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 tenderloin seared and wrapped in savory mushroom duxelles and salty prosciutto, then baked inside a golden, flaky puff pastry crust.

NUTRITION

524kcal
Protein
50.0g
Fat
31.2g
Carbs
11.0g

SERVINGS

1 serving

INGREDIENTS

4 oz beef tenderloin

0.5 tsp olive oil

1 tsp dijon mustard

0.5 cup cremini mushrooms

0.25 tsp sea salt

0.25 tsp black pepper

2 slices prosciutto

0.5 oz puff pastry

1 large egg

1 tsp water

PREPARATION

  • 1

    Finely mince the mushrooms and sauté in a dry pan over medium heat until all moisture has evaporated and they form a thick paste.

  • 2

    Season the beef tenderloin with sea salt and black pepper, then sear in olive oil over high heat for 1 minute per side until browned.

  • 3

    Remove the beef from the pan and immediately brush all sides with the Dijon mustard while the meat is still warm.

  • 4

    Lay out a sheet of plastic wrap and overlap the prosciutto slices on top, then spread the mushroom paste evenly over the prosciutto.

  • 5

    Place the beef in the center and use the plastic wrap to roll the prosciutto and mushrooms tightly around the meat, then chill in the fridge for 15 minutes.

  • 6

    Roll out the puff pastry thinly and wrap it around the chilled beef bundle, trimming any excess and pressing the edges to seal.

  • 7

    Whisk the egg with water to create an egg wash, brush it over the pastry, and bake at 400°F for 20 minutes until the crust is golden and crisp.