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