Directions

• Preheat oven to 400˚F
• In a food processor, place mushrooms, garlic, salt, pepper, and thyme and blend into a fine paste.
• Transfer to a medium-sized frying pan. Cook over medium-low heat while stirring frequently (mushroom mixture should shrink to half the original volume and begin to form a paste) Remove from the heat and set it aside. (NOTE: The goal here is to cook off the bulk of the water inside the mushrooms)
• Season outside of the tenderloin pieces with salt and pepper.
• In another medium-sized frying pan, heat 2 tablespoons of oil over high heat. Once the oil has begun to smoke, quickly sear the tenderloin pieces on both sides (45-60 seconds per-side). Once seared, transfer the meat to a plate or cutting board to rest.
• Using a basting brush, generously paint the mustard over the resting pieces of beef, making sure to coat both sides.
• To assemble Wellingtons, lay out a piece of puff pastry on a lightly floured surface. Place a piece of Prosciutto in the center of the pasty.
• Next, layer about 1 tablespoon of the mushroom mixture on the center of the Prosciutto using the back of a spoon to flatten the paste to about the size of the tenderloin pieces.
• Place one of the mustard-coated beef fillets on top of the mushroom mixture, then top with another spoonful of the mushroom mixture, making sure to pat it down flat across the top of the meat.
• Layer with another piece of Prosciutto and close the Wellington by folding the puff pastry over the center of the meat. Using your hands, carefully seal the edges of the pastry then transfer SEAM-SIDE DOWN to a baking tray lined with parchment paper.
• Lightly brush the outside of each Wellington with egg wash. Using the back of a paring knife, lightly score the tops of the pasty in a checkered pattern, being careful not to pierce the pastry.
• Bake until pastry is fully cooked and golden brown (approximately 20 minutes)