Tender Beef Wellington with Golden Puff Pastry

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

Tender Beef Wellington with Golden Puff Pastry

YOUR SOLIN GENERATED RECIPE

Tender Beef Wellington with Golden Puff Pastry

Seared beef tenderloin wrapped in savory mushroom duxelles and buttery, flaky puff pastry, baked until the crust is perfectly golden and crisp.

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NUTRITION

574kcal
Protein
54.5g
Fat
34.2g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef tenderloin

1 tbsp Dijon mustard

0.5 slice Prosciutto

0.5 cup Cremini mushrooms

0.25 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 oz Puff pastry

1 large Egg

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PREPARATION

  • 1

    Finely chop the mushrooms and sauté them in olive oil with salt and pepper until all moisture has evaporated, then set aside to cool.

  • 2

    Season the beef tenderloin with salt and pepper, then sear in a hot pan for 1-2 minutes per side until browned but raw in the center.

  • 3

    Brush the seared beef with Dijon mustard while still warm and let it rest.

  • 4

    Lay out a piece of plastic wrap, place the prosciutto slice on it, spread the mushroom mixture over the prosciutto, and place the beef in the center.

  • 5

    Roll the beef tightly in the prosciutto and plastic wrap, chilling in the fridge for 15 minutes to set the shape.

  • 6

    Roll out the puff pastry, remove the beef from the plastic, and wrap the pastry around the beef, sealing the edges with egg wash.

  • 7

    Brush the exterior with the remaining egg wash and bake at 400°F for 15-20 minutes until the pastry is golden and the beef reaches your desired doneness.

Tender Beef Wellington with Golden Puff Pastry

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

Tender Beef Wellington with Golden Puff Pastry

YOUR SOLIN GENERATED RECIPE

Tender Beef Wellington with Golden Puff Pastry

Seared beef tenderloin wrapped in savory mushroom duxelles and buttery, flaky puff pastry, baked until the crust is perfectly golden and crisp.

NUTRITION

574kcal
Protein
54.5g
Fat
34.2g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef tenderloin

1 tbsp Dijon mustard

0.5 slice Prosciutto

0.5 cup Cremini mushrooms

0.25 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 oz Puff pastry

1 large Egg

PREPARATION

  • 1

    Finely chop the mushrooms and sauté them in olive oil with salt and pepper until all moisture has evaporated, then set aside to cool.

  • 2

    Season the beef tenderloin with salt and pepper, then sear in a hot pan for 1-2 minutes per side until browned but raw in the center.

  • 3

    Brush the seared beef with Dijon mustard while still warm and let it rest.

  • 4

    Lay out a piece of plastic wrap, place the prosciutto slice on it, spread the mushroom mixture over the prosciutto, and place the beef in the center.

  • 5

    Roll the beef tightly in the prosciutto and plastic wrap, chilling in the fridge for 15 minutes to set the shape.

  • 6

    Roll out the puff pastry, remove the beef from the plastic, and wrap the pastry around the beef, sealing the edges with egg wash.

  • 7

    Brush the exterior with the remaining egg wash and bake at 400°F for 15-20 minutes until the pastry is golden and the beef reaches your desired doneness.