Beef Wellington with a Red Wine Sauce

Ingredients

• 1 lb Beef Tenderloin
• Salt
• Pepper
• 1 tbsp. Olive Oil
• 1 tbsp. unsalted butter
• ½ lb. Thinly sliced Prosciutto
• 2 tbsp. yellow mustard ‘
• 2 pkg Pepperidge Farm Puff Pastry
• 2 egg yolk beaten
• 1 lb Cremini mushrooms
• 2 tbsp. butter
• 3 tbsp. shallot finely chopped
• 1 tsp. finely chopped thyme
• ¼ cup Sherry
• 7 c chopped kale
• ½ cup Sundried tomato small dice
• ½ tsp fine chopped garlic
• 1 Large shallot, minced
• 1 ½ cup red wine (Cabernet)
• 1 ½ cup beef broth
• 4 tbsp. unsalted butter