Name: 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 tsp Olive oil; 0.5 slice Prosciutto; 0.06 sheet Puff pastry; 1 tsp Dijon mustard; 1 large Egg; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh thyme

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

YOUR SOLIN GENERATED RECIPE

Beef Wellington with Mushroom Duxelles

Seared beef tenderloin wrapped in savory mushroom duxelles and crisp puff pastry, baked until the buttery crust reaches a golden-brown flake.

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NUTRITION

Protein

54.1g

Fat

33.1g

Carbs

17.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef tenderloin

1 cup Cremini mushrooms

1 tbsp Shallot

0 tsp Olive oil

0.5 slice Prosciutto

0.06 sheet Puff pastry

1 tsp Dijon mustard

1 large Egg

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

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PREPARATION

1
Season the beef tenderloin with sea salt and black pepper on all sides.
2
Heat olive oil in a pan over high heat and sear the beef for 1-2 minutes per side until browned, then remove and brush with Dijon mustard.
3
Finely mince the mushrooms and shallot, then sauté in the same pan with fresh thyme until all liquid has evaporated and the mixture is dry.
4
Lay a piece of plastic wrap on a flat surface, place the prosciutto slice down, and spread the mushroom duxelles evenly over it.
5
Place the beef in the center and use the plastic wrap to roll the prosciutto and mushrooms tightly around the meat; chill in the fridge for 15 minutes.
6
Roll out the puff pastry thin, wrap it around the chilled beef bundle, seal the edges with egg wash, and brush the top with more egg wash.
7
Bake at 400°F for 15-20 minutes until the pastry is golden and the internal temperature of the beef reaches 125°F for medium-rare.