Beef Wellington So Tender!

Directions

1. 1
   In a large pan heat oil and saute onions, pepper, mushrooms and garlic. Till no liquid remains.Remove and cool.
2. 2
   Season beef with salt and pepper to taste.
3. 3
   I the same hot pan, brown tenderloin on all sides about 5-8 minutes.
4. 4
   Remove and let rest until completely cooled. Sprinkle beef with thyme and parsley.
5. 5
   On plastic wrap place prosciutto so it would cover the beef.
6. 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. 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. 8
   Place the veggies over the sliced prosciutto. spreading thin over all.
9. 9
   Place the beef on the veggies.
10. 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. 11
    Refrigerate to chill for 1 hour.
12. 12
    Preheat oven to 425.
13. 13
    Roll out the puff pastry large enough to wrap the prepared tender loin.
14. 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. 15
    Place on a greased pan and bake till it registered to 120-130 rare.
16. 16
    130-135 medium rear. baking time will be about 20-30 minutes.
17. 17
    Remove from oven and let rest 10 minutes.
18. 18
    Slice thick not to thin.