Name: Classic Beef Wellington with Mushroom Duxelles
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Beef tenderloin; 1 cup Cremini mushrooms; 2 slices Prosciutto; 1 oz Puff pastry; 1 tsp Dijon mustard; 0.25 tsp Olive oil; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic; 1 tsp Fresh thyme; 1 large Egg

Classic Beef Wellington with Mushroom Duxelles

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

YOUR SOLIN GENERATED RECIPE

Classic Beef Wellington with Mushroom Duxelles

Pan-seared beef tenderloin wrapped in savory mushroom duxelles and buttery puff pastry, baked until the crust is golden and flaky.

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NUTRITION

Protein

53.5g

Fat

31.8g

Carbs

21g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Beef tenderloin

1 cup Cremini mushrooms

2 slices Prosciutto

1 oz Puff pastry

1 tsp Dijon mustard

0.25 tsp Olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tsp Fresh thyme

1 large Egg

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PREPARATION

1
Pulse mushrooms and garlic in a food processor until finely minced.
2
Sauté mushroom mixture in a non-stick pan with thyme over medium heat until all liquid has evaporated, then cool.
3
Season beef with salt and pepper, then sear in olive oil in a hot skillet for 60 seconds per side.
4
Brush the warm beef with Dijon mustard and set aside.
5
Lay prosciutto on plastic wrap, spread the mushroom duxelles on top, then place the beef in the center and roll tightly.
6
Chill the beef roll in the refrigerator for 15 minutes to firm up.
7
Wrap the beef roll in puff pastry, seal with egg wash, and bake at 425°F for 18 minutes until the exterior is crisp.