Classic Beef Wellington with Mushroom Duxelles

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

Classic Beef Wellington with Mushroom Duxelles

YOUR SOLIN GENERATED RECIPE

Classic Beef Wellington with Mushroom Duxelles

Tender beef fillet seared and wrapped in savory mushroom duxelles and buttery puff pastry, then baked until the golden crust is perfectly crisp.

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NUTRITION

561kcal
Protein
54.1g
Fat
28.9g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

4.5 oz beef tenderloin

1 cup cremini mushrooms

1 medium shallot

1 clove garlic

0.5 tsp fresh thyme

1.5 slices prosciutto

0.5 oz puff pastry

1 large egg

0.25 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Finely mince the mushrooms, shallot, and garlic, then sauté in a dry pan with thyme until all moisture evaporates and the mixture is concentrated.

  • 2

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

  • 3

    Lay a sheet of plastic wrap on a counter and overlap the prosciutto slices on top to form a rectangle.

  • 4

    Spread the mushroom duxelles evenly over the prosciutto, place the seared beef in the center, and roll tightly using the plastic wrap; chill for 15 minutes.

  • 5

    Roll out the puff pastry, unwrap the beef and place it in the center, then fold the pastry over to seal, trimming any excess.

  • 6

    Brush the pastry with a beaten egg yolk, score lightly with a knife, and bake at 425°F for 15-20 minutes until the crust is golden and the internal temp is 125°F.

Classic Beef Wellington with Mushroom Duxelles

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

Classic Beef Wellington with Mushroom Duxelles

YOUR SOLIN GENERATED RECIPE

Classic Beef Wellington with Mushroom Duxelles

Tender beef fillet seared and wrapped in savory mushroom duxelles and buttery puff pastry, then baked until the golden crust is perfectly crisp.

NUTRITION

561kcal
Protein
54.1g
Fat
28.9g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

4.5 oz beef tenderloin

1 cup cremini mushrooms

1 medium shallot

1 clove garlic

0.5 tsp fresh thyme

1.5 slices prosciutto

0.5 oz puff pastry

1 large egg

0.25 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Finely mince the mushrooms, shallot, and garlic, then sauté in a dry pan with thyme until all moisture evaporates and the mixture is concentrated.

  • 2

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

  • 3

    Lay a sheet of plastic wrap on a counter and overlap the prosciutto slices on top to form a rectangle.

  • 4

    Spread the mushroom duxelles evenly over the prosciutto, place the seared beef in the center, and roll tightly using the plastic wrap; chill for 15 minutes.

  • 5

    Roll out the puff pastry, unwrap the beef and place it in the center, then fold the pastry over to seal, trimming any excess.

  • 6

    Brush the pastry with a beaten egg yolk, score lightly with a knife, and bake at 425°F for 15-20 minutes until the crust is golden and the internal temp is 125°F.