Beef Wellington so Tender!

READY IN: 1hr 30mins




  • In a large pan heat oil and saute onions, pepper, mushrooms and garlic. Till no liquid remains.Remove and cool.
  • Season beef with salt and pepper to taste.
  • I the same hot pan, brown tenderloin on all sides about 5-8 minutes.
  • Remove and let rest until completely cooled. Sprinkle beef with thyme and parsley.
  • On plastic wrap place prosciutto so it would cover the beef.
  • 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.
  • 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.
  • Place the veggies over the sliced prosciutto. spreading thin over all.
  • Place the beef on the veggies.
  • Using the plastic wrap roll the sliced prosciutto over the beef to enclose. As in a jelly roll style. Wrapping with the plastic wrap.
  • Refrigerate to chill for 1 hour.
  • Preheat oven to 425.
  • Roll out the puff pastry large enough to wrap the prepared tender loin.
  • 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.
  • Place on a greased pan and bake till it registered to 120-130 rare.
  • 130-135 medium rear. baking time will be about 20-30 minutes.
  • Remove from oven and let rest 10 minutes.
  • Slice thick not to thin.