Beef Wellington with Red Wine Sauce - BiteSeeing

Ingredients

• 2 Beef tenderloin fillets
• Olive Oil, for frying
• 1 lb Mushrooms
• 1 Thyme sprig
• 2 Sheets puff pastry
• 8 Slices of Parma ham
• 2 Egg yolks
• 2 tbsp Olive Oil
• 7 oz Pan juices from searing filets
• 4 Large shallots
• 12 Black peppercorns
• 1 Bay Leaf
• 1 Thyme spring
• Splash of red wine vinegar / Sherry
• 1 Bottle Red Wine
• 3 cups Beef stock