DO THEY GET RECIPES ON MASTERCHEF RECIPES

Steps:

• Heat a 10-to-12-inch cast-iron skillet in a 500°F oven. Remove the ribeye from the refrigerator, and bring it to room temperature.
• Once the oven reaches 500°F, remove the skillet from the oven and place it on the stove over high heat for 5 minutes. Lightly coat the steak with oil and season both sides with a large salt and black pepper pinch.
• Instantly place the ribeye in the center of the hot skillet. Sear for 30 seconds; don't move the ribeye. Turn the ribeye over, and cook for an additional 2 minutes. (If you prefer medium-cooked steak, add a minute to each turn.) Turn over the steak with tongs and sear for 30 seconds, then place the skillet straight into the oven for 2 minutes.
• Place a pat of herb butter on top of the ribeye, remove the steak from the skillet, cover loosely with foil, and rest for 2 minutes as the butter melts.

Steps:

• Shape each beef fillet tender piece by tightly wrapping it in a triple layer of film (set its shape), and place the wrapped beef in the refrigerator overnight for 24 hours.
• Take the film off the beef fillet tender, then quickly sear in a skillet with 2 tbsp olive oil for about 1 min on each side until browned and still rare in the center. Take out of the pan, set aside, and let cool.
• Finely chop the mushrooms and fry them in a hot pan with olive oil, thyme leaves, and some seasoning. As mushrooms start to give off their juices, continue cooking on high heat for 10 mins or until all the moisture has dissolved and you are left with a mushroom paste (duxelles). Now take the duxelles out of the pan and let them cool.
• Now cut the pastry dough in half, put it on a floured surface, roll all the pieces into a large rectangle enclosed by one of the tender beef fillets, and then place it in the refrigerator to chill.
• Lay a large sheet of film on a work surface, place four slices of prosciutto di parma ham in the center, and overlap each piece slightly, creating a square. Add about half the mushroom mixture (duxelles) equally over the prosciutto ham.
• Now season the beef tenders to taste with salt and pepper, then put the tenders on top of the mushroom (duxelles) covered prosciutto ham. Using the film, roll the prosciutto ham on top of the beef, and tie the film tightly and evenly on each end, shaped like a thick log. Do the same step with the other beef tender; chill both for 30 minutes.
• Remove from refrigerator and brush puff pastry with an egg wash. Then remove the tender beef film and wrap the puff pastry around each prosciutto-wrapped beef tender. Trim the excess pastry, then brush the egg wash all over the puff pastry. Then cover with film and for a minimum time of 30 mins.
• In The Meantime, start making the red wine sauce. Heat a large pan on med heat the 2 tbsp. Oli e oil and fry beef trimmings for about 3-4 mins until trimmings sides are browned. After mixing in the sliced shallots and peppercorns, thyme, and bay leaf, continue cooking for another 5 minutes, stirring them frequently until the shallots turn golden brown.
• Now Pour in the vinegar and let it boil for a couple of mins until nearly dry. Add and let boil until nearly entirely reduced; add beef stock, boil again, lower the heat, simmer for 1 hour, and eliminate any skin from the surface until you have the preferred texture. Strain the liquid through a fine sieve that is lined with muslin. Taste for seasoning, then set sauce aside.
• After cooking the beef wellingtons, score the puff pastry lightly with a paring knife; after brushing the top of the wellingtons with the egg, wash again. Place in oven and Bake at 395 F. for 15-20 minutes until the pastry is golden brown, then rest for 10 mins before carving and serving
• In The Meantime, heat the red wine sauce as an accompaniment to the beef wellington