Name: Classic Beef Wellington with Mushroom Duxelles
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Beef tenderloin; 1 cup Cremini mushrooms; 1 tbsp Shallot; 1 clove Garlic; 0.25 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Dijon mustard; 1 slice Prosciutto; 0.25 oz Puff pastry; 0.5 large Egg

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 crisp prosciutto, then baked inside a buttery puff pastry shell until golden and flaky.

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NUTRITION

Protein

49.9g

Fat

21.4g

Carbs

11.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Beef tenderloin

1 cup Cremini mushrooms

1 tbsp Shallot

1 clove Garlic

0.25 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dijon mustard

1 slice Prosciutto

0.25 oz Puff pastry

0.5 large Egg

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PREPARATION

1
Finely mince mushrooms, shallot, and garlic; sauté in a dry pan until all moisture evaporates to create a concentrated duxelles.
2
Season the beef with salt and pepper, then sear in olive oil over high heat for 1 minute per side until browned but raw inside.
3
Brush the warm beef with Dijon mustard and let it rest.
4
Lay out plastic wrap, place prosciutto slices slightly overlapping, and spread the mushroom duxelles evenly over the prosciutto.
5
Place the beef in the center and roll tightly using the plastic wrap; chill in the refrigerator for 15 minutes to set the shape.
6
Roll out the puff pastry, unwrap the beef and place it on the pastry, then fold and seal the edges, brushing with beaten egg.
7
Bake at 425°F for 15-20 minutes until the pastry is golden brown and the internal temperature of the beef reaches 125°F for medium-rare.