Name: Classic Beef Wellington with Mushroom Duxelles
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz beef tenderloin; 1 cup cremini mushrooms; 1 tbsp shallot; 0.5 tsp olive oil; 1 slice prosciutto; 0.5 oz puff pastry; 1 large Egg egg; 1 tsp dijon mustard; 0.25 tsp sea salt; 0.25 tsp black pepper

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

Seared beef tenderloin wrapped in savory mushroom duxelles and buttery, flaky puff pastry, then baked until the crust reaches an elegant golden finish.

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NUTRITION

Protein

54.0g

Fat

34.3g

Carbs

13.7g

SERVINGS

1 serving

INGREDIENTS

5 oz beef tenderloin

1 cup cremini mushrooms

1 tbsp shallot

0.5 tsp olive oil

1 slice prosciutto

0.5 oz puff pastry

1 large Egg egg

1 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Season the beef with sea salt and black pepper, then sear in a hot pan with olive oil until browned on all sides.
2
Remove the beef and brush with Dijon mustard while warm, then set aside to cool.
3
Finely mince the cremini mushrooms and shallot, then sauté in the same pan until all moisture has evaporated.
4
Lay out a sheet of plastic wrap, place the prosciutto slices on top, and spread the mushroom duxelles evenly over the prosciutto.
5
Place the beef in the center and roll tightly using the plastic wrap, then chill in the refrigerator for 15 minutes.
6
Roll out the puff pastry, unwrap the beef, and place it in the center of the pastry.
7
Beat the egg in a small bowl, fold the pastry over the beef, seal the edges, brush with the egg, and bake at 400°F for 20 minutes until the crust is golden.