Italian Beef Wellingtons with Sage & Marsala Duxelles Recipe

Ingredients

• 4 center-cut beef tenderloin filets (5–6 oz. each , 1½-inches thick), seasoned with salt and black pepper
• 1 Tbsp. olive oil
• 2 Tbsp. unsalted butter
• 6 oz. button mushrooms, minced
• 2 Tbsp. minced shallots
• 1 Tbsp. minced fresh garlic
• 2 Tbsp. each dry Marsala and heavy cream
• 4 tsp. minced fresh sage
• 1 sheet frozen puff pastry, thawed (half a 17.3 oz. box)
• 8 slices prosciutto
• 1 egg + 1 Tbsp. water, beaten