Best Tender Beef Wellington Recipes

BEEF WELLINGTON SO TENDER!

Steps:

• 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.

TENDER BEEF WELLINGTON

Steps:

• Preheat oven to 400 degrees F.
• Trim any fat from the sirloin. Cut into two portions of equal size. Tenderize the sirloin by pounding with a meat mallet for several minutes (we're trying to simulate a filet here). In a medium-hot pan, sear the steak on all sides, about 30 seconds per side. The steak should still be rare inside at this point. Refrigerate until ready to use again.
• Once oven is preheated, remove stems from the mushrooms and cook mushrooms (caps and stems) for 20 minutes. This removes most of the moisture from the mushrooms, which will prevent a soggy Beef Wellington when all is said and done.
• Chop mushrooms finely and cook in the same pan where you cooked the steak with olive oil and thyme. Continue cooking until the moisture is gone (the mushrooms will stop sizzling and popping), which should be within a mnute. Remove from heat and refrigerate until ready to use again.
• Lay sheets of plastic wrap out - one per steak - with half of the sliced ham on each sheet. arrange, slightly overlapping, so that there's enough to surround the steak. Spread half the mushrooms to cover the ham, with half the mushrooms on each.
• When the steak is cooled, season with salt and pepper on all sides. Place one on each ham and mushroom assembly and fold ham around all sides of the steak. Wrap tightly with plastic wrap and return to refrigerator.
• Split puff pastry in half. Roll half out on a lightly floured surface. Remove plastic wrap from steaks. Place steak in the middle of the puff pastry and wrap completely, pinching together any open spots. Wrap tightly in plastic wrap and return to the refrigerator for 30 minutes.
• Spray a baking sheet with cooking spray. Remove steaks from refrigerator and discard plastic wrap. Score the top of the puff pastry, and brush surface with a mixture of egg yolk and 1 tablespoon of water.
• Bake on the middle rack for 15-20 minutes, until the puff pastry is golden brown. Allow to rest for 10 minutes before cutting.