Beef Wellington

Ingredients:

• 1 (2-pound) beef tenderloin
• Kosher salt
• Freshly ground black pepper
• 3 tablespoons vegetable oil
• 8 ounces mushrooms, finely chopped
• 3 shallots, minced
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 2 teaspoons chopped fresh thyme leaves
• 2 tablespoons Dijon mustard
• 4 to 5 slices prosciutto
• 1 sheet frozen puff pastry, thawed
• All-purpose flour, for dusting
• 1 large egg, lightly beaten

Instructions:

1. Preheat the oven to 425°F (220°C). Season the beef all over with salt and pepper.
2. In a large skillet, heat 2 tablespoons of vegetable oil over high heat. Sear the beef on all sides until browned, about 2 minutes per side. Transfer the beef to a plate and let cool.
3. In the same skillet, heat the remaining tablespoon of vegetable oil over medium heat. Add the mushrooms, shallots, and garlic. Cook until the mushrooms have released their liquid and the mixture is almost dry, about 10 minutes.
4. Stir in the parsley, thyme, and Dijon mustard. Let cool.
5. Place a sheet of plastic wrap on a work surface. Lay the prosciutto slices on the plastic wrap, overlapping them slightly, to create a large rectangle that is slightly larger than the beef.
6. Spread the mushroom mixture over the prosciutto, leaving a 1-inch border around the edges. Place the beef on top of the mushroom