Classic Beef Wellington with Mushroom Duxelles

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

Classic Beef Wellington with Mushroom Duxelles

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 golden, buttery crust that shatters with every bite.

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NUTRITION

547kcal
Protein
52.5g
Fat
31.7g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef tenderloin

1 cup Cremini mushrooms

1 tbsp Shallot

0.5 tsp Olive oil

1 tbsp Dijon mustard

1 slice Prosciutto

0.5 oz Puff pastry

0.5 large Egg

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

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PREPARATION

  • 1

    Finely mince the mushrooms and shallots, then sauté in olive oil with fresh thyme until all moisture has evaporated to create a concentrated duxelles.

  • 2

    Season the beef tenderloin with sea salt and black pepper, then sear in a very hot pan for 1 minute per side until a brown crust forms while remaining rare inside.

  • 3

    Brush the warm beef on all sides with Dijon mustard and set aside to rest.

  • 4

    Lay a sheet of plastic wrap on a flat surface and arrange the prosciutto slices in an overlapping rectangle, then spread the mushroom duxelles evenly over the prosciutto.

  • 5

    Place the beef in the center and use the plastic wrap to roll the prosciutto and mushrooms tightly around the meat, then chill in the refrigerator for 15 minutes to firm up.

  • 6

    Roll the puff pastry out thinly on a floured surface, remove the plastic from the beef, and wrap the pastry around the beef bundle, sealing the edges with a bit of beaten egg.

  • 7

    Brush the entire pastry with the remaining egg wash and bake at 400°F for 20-25 minutes until the pastry is golden brown and the beef reaches an internal temperature of 125°F.

Classic Beef Wellington with Mushroom Duxelles

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

Classic Beef Wellington with Mushroom Duxelles

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 golden, buttery crust that shatters with every bite.

NUTRITION

547kcal
Protein
52.5g
Fat
31.7g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef tenderloin

1 cup Cremini mushrooms

1 tbsp Shallot

0.5 tsp Olive oil

1 tbsp Dijon mustard

1 slice Prosciutto

0.5 oz Puff pastry

0.5 large Egg

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

PREPARATION

  • 1

    Finely mince the mushrooms and shallots, then sauté in olive oil with fresh thyme until all moisture has evaporated to create a concentrated duxelles.

  • 2

    Season the beef tenderloin with sea salt and black pepper, then sear in a very hot pan for 1 minute per side until a brown crust forms while remaining rare inside.

  • 3

    Brush the warm beef on all sides with Dijon mustard and set aside to rest.

  • 4

    Lay a sheet of plastic wrap on a flat surface and arrange the prosciutto slices in an overlapping rectangle, then spread the mushroom duxelles evenly over the prosciutto.

  • 5

    Place the beef in the center and use the plastic wrap to roll the prosciutto and mushrooms tightly around the meat, then chill in the refrigerator for 15 minutes to firm up.

  • 6

    Roll the puff pastry out thinly on a floured surface, remove the plastic from the beef, and wrap the pastry around the beef bundle, sealing the edges with a bit of beaten egg.

  • 7

    Brush the entire pastry with the remaining egg wash and bake at 400°F for 20-25 minutes until the pastry is golden brown and the beef reaches an internal temperature of 125°F.