Petite Beef Wellington – Fustini's Oils & Vinegars

Name: 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

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Petite Beef Wellington paired with Fustini's Sage & Mushroom Olive Oil and Vinoso Vinegar for a delicious twist. Enjoy! 🥙🧄👉ly 158 characters

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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