Beef Wellington

Ingredients

• 1 (2 lb.) center-cut Beef Tenderloin, trimmed
• Kosher salt
• Freshly ground black pepper
• Olive oil, for greasing
• 2 tbsp. Dijon mustard
• 1-1/2 lb. mixed mushrooms, roughly chopped
• 1 shallot, roughly chopped
• Leaves from 5 thyme sprigs
• 3 branches of rosemary picked and chopped
• 8 oz foie gras or store-bought liver pâté
• 3 tbsp. unsalted butter
• 1 cup Madeira wine
• Flour, for dusting
• 16 oz. frozen puff pastry, thawed
• 2 large eggs, beaten
• Flaky salt, for sprinkling