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

June Pan

Go Premium

Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!

App Store