Beef Wellington So Tender! Recipe

Name: Beef Wellington So Tender!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Beef Wellington So Tender! falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Beef Wellington So Tender!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions