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Ingredients
US|METRIC
2 SERVINGS
- 2 beef tenderloin steaks (1-1/4 to 2 inches thick, 8 ounce portions each)
- 1 Tbsp. Dijon mustard
- 3 oz. prosciutto (8 slices)
- 1 sheet frozen puff pastry (1/2 pound dough, thawed)
- 1 egg yolk
- 1 Tbsp. milk
- kosher salt (for sprinkling on top of beef wellingtons)
- 8 oz. brown mushrooms
- 1 tsp. olive oil
- 1 Tbsp. unsalted butter
- 1 sprig thyme
- 1/4 tsp. salt
- 1/8 tsp. ground black pepper (freshly)
- 2 Tbsp. olive oil
- 1/4 cup red wine
- 1/4 cup shallots (diced)
- 1 Tbsp. flour
- 1 1/2 cups beef stock
- 3 oz. brown mushrooms (¼-inch thick slices)
- salt (to taste)
- ground black pepper (Freshly, to taste)
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