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; 1 tsp fresh thyme; 0.5 tsp avocado oil; 0.5 slice prosciutto; 1 tsp Dijon mustard; 0.25 oz puff pastry; 1 large egg; 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 crisp puff pastry, creating a golden and buttery crust that shatters with every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

55.1g

Fat

33.0g

Carbs

SERVINGS

1 serving

INGREDIENTS

5 oz beef tenderloin

1 cup cremini mushrooms

1 tbsp shallot

1 tsp fresh thyme

0.5 tsp avocado oil

0.5 slice prosciutto

1 tsp Dijon mustard

0.25 oz puff pastry

1 large egg

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Finely mince the mushrooms and shallots, then sauté in a dry pan over medium heat with fresh thyme until all moisture has evaporated.
2
Season the beef tenderloin with sea salt and black pepper, then sear in avocado oil in a hot pan for 60 seconds per side until a brown crust forms.
3
Remove the beef from the pan and immediately brush all sides with Dijon mustard, then allow it to rest and cool completely.
4
Place a layer of plastic wrap on a clean surface, lay down the prosciutto slice, spread the mushroom duxelles evenly on top, and place the beef in the center.
5
Roll the beef tightly in the prosciutto using the plastic wrap to form a log, then chill in the refrigerator for 15 minutes to firm up.
6
Roll the puff pastry out thinly, wrap it around the chilled beef bundle, seal the edges, brush with a beaten egg wash, and bake at 425°F for 15-20 minutes until the pastry is golden brown.