Beef Wellington So Tender!

• 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

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.

filet, olive oil, onion, red bell pepper, button mushrooms, garlic, thyme, parsley, pastry, salt, egg

Taken from www.food.com/recipe/beef-wellington-so-tender-362442 (may not work)