Beef Wellington with a Modern Twist – Brown Pearcy

Ingredients

• 1 (2 lb) center-cut beef tenderloin, trimmed
• 2 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 lb cremini mushrooms, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• 4 slices of prosciutto
• 1 tbsp Dijon mustard
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)
• Fresh rosemary or thyme sprigs
• Truffle oil drizzle (optional)
• 1 cup red wine (Cabernet Sauvignon works well)
• 1 cup beef stock
• 1 shallot, finely chopped
• 1 tsp sugar
• 2 tbsp unsalted butter