Beef Wellington with Mushroom Duxelles

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

Beef Wellington with Mushroom Duxelles

YOUR SOLIN GENERATED RECIPE

Beef Wellington with Mushroom Duxelles

Seared beef tenderloin wrapped in savory mushroom duxelles and crisp puff pastry, creating a golden-brown crust that yields to a succulent, tender center.

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NUTRITION

524kcal
Protein
44.6g
Fat
32.5g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

4.25 oz Beef tenderloin

1 cup Cremini mushrooms

0.5 slice Prosciutto

0.03 sheet Puff pastry

1 tbsp Dijon mustard

0.25 tbsp Ghee

0.5 large Egg

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tsp Fresh thyme

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PREPARATION

  • 1

    Finely mince the mushrooms and garlic, then sauté in a pan with ghee and fresh thyme over medium heat until all moisture has evaporated and the mixture is thick.

  • 2

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

  • 3

    Sear the beef in a very hot pan for about 2 minutes per side until a brown crust forms, then remove and immediately brush with Dijon mustard while warm.

  • 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 beef in the center and roll the prosciutto and mushrooms tightly around it using the plastic wrap; chill in the refrigerator for 15 minutes to set.

  • 6

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

  • 7

    Unwrap the chilled beef and place it on the puff pastry sheet, rolling it tightly to seal the edges and trimming any excess dough.

  • 8

    Place the Wellington on a parchment-lined baking sheet, brush the pastry with a beaten egg wash, and bake for 20-25 minutes until the pastry is golden-brown.

Beef Wellington with Mushroom Duxelles

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

Beef Wellington with Mushroom Duxelles

YOUR SOLIN GENERATED RECIPE

Beef Wellington with Mushroom Duxelles

Seared beef tenderloin wrapped in savory mushroom duxelles and crisp puff pastry, creating a golden-brown crust that yields to a succulent, tender center.

NUTRITION

524kcal
Protein
44.6g
Fat
32.5g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

4.25 oz Beef tenderloin

1 cup Cremini mushrooms

0.5 slice Prosciutto

0.03 sheet Puff pastry

1 tbsp Dijon mustard

0.25 tbsp Ghee

0.5 large Egg

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tsp Fresh thyme

PREPARATION

  • 1

    Finely mince the mushrooms and garlic, then sauté in a pan with ghee and fresh thyme over medium heat until all moisture has evaporated and the mixture is thick.

  • 2

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

  • 3

    Sear the beef in a very hot pan for about 2 minutes per side until a brown crust forms, then remove and immediately brush with Dijon mustard while warm.

  • 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 beef in the center and roll the prosciutto and mushrooms tightly around it using the plastic wrap; chill in the refrigerator for 15 minutes to set.

  • 6

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

  • 7

    Unwrap the chilled beef and place it on the puff pastry sheet, rolling it tightly to seal the edges and trimming any excess dough.

  • 8

    Place the Wellington on a parchment-lined baking sheet, brush the pastry with a beaten egg wash, and bake for 20-25 minutes until the pastry is golden-brown.