Beef Wellington


8 ounces cremini mushrooms

½ cup shallot wedges

2 garlic cloves

1 teaspoon thyme leaves

¾ teaspoon salt

¼ teaspoon black pepper

2 tablespoons extra-virgin olive oil

4 filet mignon

2 teaspoons salt

½ teaspoon black pepper

1 tablespoon extra-virgin olive oil

4 teaspoons Dijon mustard

4 ounces pate

16 slices prosciutto

1 teaspoon all-purpose flour

1 sheet frozen puff pastry

1 large egg

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