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

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 tenderloin seared and wrapped in savory mushroom duxelles and crisp prosciutto, then baked inside a flaky, golden-brown puff pastry crust.

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NUTRITION

Protein

51.9g

Fat

35.0g

Carbs

15.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef tenderloin

0.5 cup Cremini mushrooms

0.5 slice Prosciutto

0.5 tsp Olive oil

1 tsp Dijon mustard

0.06 sheet 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
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 until browned on all surfaces, then remove and brush immediately with Dijon mustard.
3
Finely mince the cremini mushrooms and sauté with fresh thyme in the same pan until all moisture has evaporated and the mixture is dry.
4
Lay a piece of plastic wrap on a flat surface, place the prosciutto slice down, spread the mushroom duxelles over it, and place the beef in the center.
5
Roll the beef tightly in the prosciutto using the plastic wrap to maintain a log shape, then chill in the refrigerator for 15 minutes.
6
Unwrap the beef, wrap it carefully in the puff pastry sheet, seal the edges with beaten egg wash, and bake at 400°F until the pastry is golden and crisp.