Beef Wellington So Tender!

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 -4 lbs filet mignon, trimmed of fat
• olive oil, to lightly cover bottom of pan
• 1 cup onion, diced
• 1 cup diced red bell pepper
• 3 cups diced button mushrooms
• 3 garlic cloves, 1 tablespoon minced
• 1 sprig fresh thyme
• 1 teaspoon chopped fresh parsley
• 1/4 lb thinly sliced prosciutto
• 1 sheet puff pastry, defrosted in refrigerator
• salt and black pepper
• 1 egg

Recipe

• 1 in a large pan heat oil and saute onions, pepper, mushrooms and garlic. till no liquid remains.remove and cool.
• 2 season beef with salt and pepper to taste.
• 3 i the same hot pan, brown tenderloin on all sides about 5-8 minutes.
• 4 remove and let rest until completely cooled. sprinkle beef with thyme and parsley.
• 5 on plastic wrap place prosciutto so it would cover the beef.
• 6 you`ll have to place the meat and estimate how much will be needed. because ever piece is different in thickness and length so do your best to make it fit.
• 7 squeeze any liquid from the veggies and save for a soup or gravy.you can process in a food processor if a paste like consistency is desired.
• 8 place the veggies over the sliced prosciutto. spreading thin over all.
• 9 place the beef on the veggies.
• 10 using the plastic wrap roll the sliced prosciutto over the beef to enclose. as in a jelly roll style. wrapping with the plastic wrap.
• 11 refrigerate to chill for 1 hour.
• 12 preheat oven to 425.
• 13 roll out the puff pastry large enough to wrap the prepared tender loin.
• 14 pinching seams to enclose. brush with egg-wash and score dough. sprinkle with coarse salt and pepper. can be prepared up to 3 hours at this point and kept chilled.
• 15 place on a greased pan and bake till it registered to 120-130 rare.
• 16 130-135 medium rear. baking time will be about 20-30 minutes.
• 17 remove from oven and let rest 10 minutes.
• 18 slice thick not to thin.