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 crisp puff pastry, creating a buttery and golden crust that yields to a succulent center.

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NUTRITION

564kcal
Protein
53.4g
Fat
33.3g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef tenderloin

0.5 tsp Olive oil

0.5 cup Cremini mushrooms

1 tbsp Shallot

1 clove Garlic

0.25 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 slice Prosciutto di Parma

0.5 oz Puff pastry

1 large Egg

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PREPARATION

  • 1

    Season the beef tenderloin with half of the sea salt and black pepper on all sides.

  • 2

    Heat olive oil in a heavy skillet over high heat and sear the beef quickly on all sides until browned, then remove immediately to cool.

  • 3

    Finely mince the mushrooms, shallot, and garlic, then sauté them in the same skillet with thyme until all moisture has evaporated and the mixture is concentrated.

  • 4

    Lay a piece of plastic wrap on a flat surface, place the prosciutto slice down, and spread the mushroom duxelles evenly over the prosciutto.

  • 5

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

  • 6

    Preheat your oven to 400°F (200°C).

  • 7

    Roll out the puff pastry on a lightly floured surface, unwrap the chilled beef bundle and place it in the center, then fold the pastry over to seal completely.

  • 8

    Place the Wellington on a parchment-lined tray, brush the top with a beaten egg, and bake for 20-25 minutes until the pastry is golden and the beef reaches your desired doneness.

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 crisp puff pastry, creating a buttery and golden crust that yields to a succulent center.

NUTRITION

564kcal
Protein
53.4g
Fat
33.3g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef tenderloin

0.5 tsp Olive oil

0.5 cup Cremini mushrooms

1 tbsp Shallot

1 clove Garlic

0.25 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 slice Prosciutto di Parma

0.5 oz Puff pastry

1 large Egg

PREPARATION

  • 1

    Season the beef tenderloin with half of the sea salt and black pepper on all sides.

  • 2

    Heat olive oil in a heavy skillet over high heat and sear the beef quickly on all sides until browned, then remove immediately to cool.

  • 3

    Finely mince the mushrooms, shallot, and garlic, then sauté them in the same skillet with thyme until all moisture has evaporated and the mixture is concentrated.

  • 4

    Lay a piece of plastic wrap on a flat surface, place the prosciutto slice down, and spread the mushroom duxelles evenly over the prosciutto.

  • 5

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

  • 6

    Preheat your oven to 400°F (200°C).

  • 7

    Roll out the puff pastry on a lightly floured surface, unwrap the chilled beef bundle and place it in the center, then fold the pastry over to seal completely.

  • 8

    Place the Wellington on a parchment-lined tray, brush the top with a beaten egg, and bake for 20-25 minutes until the pastry is golden and the beef reaches your desired doneness.