Petite Beef Wellington – Fustini's Oils & Vinegars

Ingredients

• 1 1/2 pounds mixed fresh mushrooms (such as hen-of-the-woods, black trumpet, and/or chanterelle)
• 1/4 cup + 2 tablespoons Fustini's Sage & Wild Mushroom olive oil, divided
• 14 (3-inch) thyme sprigs, tied in a bundle, plus fresh thyme leaves for decorating
• 2 large shallots, finely chopped (about 3/4 cup)
• 6 large garlic cloves, minced
• 1/4 cup Fustini's Vinoso red wine vinegar
• 2 teaspoons Fustini's Tuscan Spice blend, divided
• 4 (4-ounce) beef tenderloin filets (about 1 1/2 inches thick)
• 8 (about 1/2-ounce) thinly sliced country ham or prosciutto slices
• 2 tablespoons Dijon mustard
• 3 sheets (14-ounce) packages of frozen all-butter puff pastry, thawed
• All-purpose flour, for work surface
• 1 large egg, beaten