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Beef Wellington
Ingredients
- 1 (2 lb.) center-cut beef tenderloin, trimmed
- Kosher salt
- Freshly ground black pepper
- 1 tsp. neutral oil
- 2 tbsp. Dijon mustard
- 1 1/2 lb. mixed mushrooms, roughly chopped
- 1 shallot, roughly chopped
- Leaves from 1 thyme sprig
- 2 tbsp. unsalted butter
- 10 thin slices prosciutto
- all-purpose flour, for dusting
- 14 oz. frozen puff pastry, thawed
- 1 large egg, beaten
- Flaky salt, for sprinkling
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