Beef Wellington
Ingredients
- 2 tbsp. olive oil
- 2 lb center-cut beef tenderloin, tied with twine
- Kosher salt and pepper
- 2 tbsp. Dijon mustard
- 2 tbsp. unsalted butter
- 2 shallots, finely chopped
- 1 lb. mixed mushrooms, trimmed
- 2 cloves garlic, finely chopped
- 2 tsp. fresh thyme leaves
- 1 tbsp. dry sherry or brandy
- 10 to 12 thin slices prosciutto
- 14 oz. puff pastry, thawed
- 1 large egg
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