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; 0.25 tsp ghee; 1 slice prosciutto; 0.25 oz puff pastry; 1 large egg; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp dijon mustard; 1 clove garlic

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

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

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NUTRITION

Protein

51.1g

Fat

30.7g

Carbs

8.8g

SERVINGS

1 serving

INGREDIENTS

5 oz beef tenderloin

0.5 cup cremini mushrooms

0.25 tsp ghee

1 slice prosciutto

0.25 oz puff pastry

1 large egg

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dijon mustard

1 clove garlic

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Finely mince the cremini mushrooms and garlic clove until they resemble a coarse paste.
3
Heat ghee in a skillet over medium heat and sauté the mushroom mixture until all moisture has evaporated.
4
Season the beef tenderloin with sea salt and black pepper, then sear in a hot pan for 2 minutes per side until browned.
5
Remove beef from heat and brush all sides with Dijon mustard while still warm.
6
Lay out the prosciutto slices on plastic wrap, spread the mushroom duxelles over them, and tightly wrap the beef inside.
7
Roll out the puff pastry, place the beef bundle in the center, and wrap completely, sealing the seams with whisked egg.
8
Brush the top with the remaining egg wash and bake for 20 minutes until the pastry is golden and crisp.