YOUR SOLIN GENERATED RECIPE
Classic Beef Wellington with Mushroom Duxelles
Tender beef tenderloin seared and wrapped in savory mushroom duxelles and crisp puff pastry, creating a buttery and golden crust that yields to a succulent center.
INGREDIENTS
4 oz beef tenderloin
0.5 cup cremini mushrooms
1 tbsp shallot
1 clove garlic
1 tsp fresh thyme
0.5 tsp avocado oil
1 tbsp Dijon mustard
0.5 slice prosciutto
0.75 oz puff pastry
1 tbsp egg
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Finely mince the cremini mushrooms, shallot, and garlic until they reach a paste-like consistency.
Sauté the mushroom mixture with fresh thyme in a dry pan over medium heat until all moisture has evaporated and the flavors are concentrated.
Season the beef tenderloin with sea salt and black pepper, then sear in avocado oil in a hot skillet until a brown crust forms on all sides.
Remove the beef from the pan and immediately brush all sides with Dijon mustard while the meat is still warm to allow the flavors to penetrate.
Lay a sheet of plastic wrap on a clean surface, place the prosciutto slice down, spread the mushroom duxelles over it, and wrap the beef tightly inside the layers.
Roll out the puff pastry, place the beef bundle in the center, wrap completely while sealing the edges, brush with beaten egg, and bake at 400°F until the crust is golden and crisp.