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 Fresh thyme; 1 slice Prosciutto; 0.25 oz Puff pastry; 0.5 large Egg; 1 tsp Dijon mustard; 0 tsp Olive oil; 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

Tender beef fillet seared and wrapped in savory mushroom duxelles and crisp prosciutto, then baked inside a golden, flaky puff pastry crust.

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NUTRITION

Protein

49.4g

Fat

28.1g

Carbs

9.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef tenderloin

1 cup Cremini mushrooms

1 tbsp Shallot

0.5 tsp Fresh thyme

1 slice Prosciutto

0.25 oz Puff pastry

0.5 large Egg

1 tsp Dijon mustard

0 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

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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 minute per side until browned but raw in the middle, then brush with Dijon mustard and let cool.
3
Finely mince the mushrooms and shallot, then sauté them in a dry pan over medium heat until all moisture has evaporated and stir in the fresh thyme.
4
Lay a piece of plastic wrap on a flat surface and arrange the prosciutto slices in an overlapping rectangle, then spread the mushroom mixture evenly over the prosciutto.
5
Place the beef in the center, roll the prosciutto tightly around it using the plastic wrap, and chill in the refrigerator for 15 minutes to set the shape.
6
Roll out the puff pastry, remove the plastic from the beef, place it on the pastry, wrap it completely while sealing the edges with a beaten egg wash, and bake at 425°F for 15-20 minutes until golden.