Beef Wellington | TasteToronto

Ingredients

• 1 1/2 pounds centre-cut beef tenderloin, trimmed
• Kosher salt
• Freshly ground black pepper
• Olive oil, for greasing
• 2 tablespoons Dijon mustard
• 1 pound (approximately 450 grams) mixed mushrooms, roughly chopped
• 1 shallot, roughly chopped
• Leaves from 1 thyme sprig
• 1 1/2 tablespoons unsalted butter
• 10-12 thin slices prosciutto
• Flour, for dusting
• 400 grams (2 sheets) frozen puff pastry, thawed
• 1 large egg, beaten
• Maldon salt, for sprinkling