Individual Beef Wellington with Mushroom Sauce Recipe | SideChef

Ingredients

• 1 sheet Puff Pastry
• 16 ounces Beef Tenderloin Steak
• 1 tablespoon Dijon Mustard
• 3 ounces Prosciutto
• 1 Large Egg
• 1 tablespoon Milk
• to taste Kosher Salt
• to taste Ground Black Pepper
• 8 ounces Brown Mushrooms
• 1 teaspoon Olive Oil
• 1/4 teaspoon Kosher Salt
• 1/8 teaspoon Ground Black Pepper
• 2 tablespoons Olive Oil
• 1/4 cup Red Wine
• 1/4 cup Shallot
• 1 tablespoon All-Purpose Flour
• 1 1/2 cup Beef Stock
• 4 ounces Brown Mushrooms