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

Beef tenderloin seared and wrapped in savory mushroom duxelles and buttery puff pastry, then baked until the crust is perfectly flaky and golden.

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NUTRITION

559kcal
Protein
47.4g
Fat
32.8g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef tenderloin

1 tsp Avocado oil

1 cup Cremini mushrooms

1 small Shallot

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Dijon mustard

1 slice Prosciutto

0.75 oz Puff pastry

1 large Egg

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Season the beef tenderloin with sea salt and black pepper, then sear in avocado oil over high heat for 2 minutes per side until a brown crust forms.

  • 3

    Remove beef from the pan, let it cool slightly, and brush all sides with Dijon mustard.

  • 4

    Finely chop mushrooms and shallots, then sauté them in the same pan until all liquid has evaporated and they form a thick paste.

  • 5

    Lay a slice of prosciutto on plastic wrap, spread the mushroom paste over it, place the beef in the center, and roll tightly into a log.

  • 6

    Chill the beef log in the refrigerator for 15 minutes to firm up the shape.

  • 7

    Roll out the puff pastry thinly, wrap it around the chilled beef log, seal the edges, brush with beaten egg, and bake for 20 minutes until golden.

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

Beef tenderloin seared and wrapped in savory mushroom duxelles and buttery puff pastry, then baked until the crust is perfectly flaky and golden.

NUTRITION

559kcal
Protein
47.4g
Fat
32.8g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef tenderloin

1 tsp Avocado oil

1 cup Cremini mushrooms

1 small Shallot

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Dijon mustard

1 slice Prosciutto

0.75 oz Puff pastry

1 large Egg

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Season the beef tenderloin with sea salt and black pepper, then sear in avocado oil over high heat for 2 minutes per side until a brown crust forms.

  • 3

    Remove beef from the pan, let it cool slightly, and brush all sides with Dijon mustard.

  • 4

    Finely chop mushrooms and shallots, then sauté them in the same pan until all liquid has evaporated and they form a thick paste.

  • 5

    Lay a slice of prosciutto on plastic wrap, spread the mushroom paste over it, place the beef in the center, and roll tightly into a log.

  • 6

    Chill the beef log in the refrigerator for 15 minutes to firm up the shape.

  • 7

    Roll out the puff pastry thinly, wrap it around the chilled beef log, seal the edges, brush with beaten egg, and bake for 20 minutes until golden.