Beef Wellington Recipe Foie Gras

Ingredients

• Beef tenderloin (center-cut) – 1.5 pounds (trimmed and tied)
• Foie gras – 8 ounces (sliced into 1/2-inch thick pieces)
• Mushrooms (cremini or shiitake) – 10 ounces (finely minced)
• Shallots – 2 small (finely diced)
• Fresh thyme leaves – 1 tablespoon
• Kosher salt – 1 teaspoon
• Freshly ground black pepper – 1 teaspoon
• Unsalted butter – 2 tablespoons
• Dry sherry or white wine – 1/4 cup
• Prosciutto (thinly sliced) – 8–10 slices
• Puff pastry sheets – 2 sheets (thawed)
• Egg yolks – 2 (beaten with 1 tablespoon water for egg wash)
• All-purpose flour – For dusting
• Olive oil – 2 tablespoons