Individual Beef Wellington with Mushroom Sauce

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

Beef Wellington

1 sheet

Puff Pastry , thawed

I used Pepperidge Farm

1 lb

Beef Tenderloin Steaks

1 Tbsp

Dijon Mustard

3 oz

Prosciutto

6 to 8 slices

1

Large Egg , separated

yolk only

1 Tbsp

Milk

to taste

Kosher Salt

to taste

Ground Black Pepper

Mushroom Filling

3 3/4 cups

Brown Mushrooms

rinsed and drained

1 tsp

Olive Oil

1/4 tsp

Kosher Salt

1/8 tsp

Ground Black Pepper

1/4 cup

Red Wine

Mushroom Sauce

2 Tbsp

Olive Oil

1/4 cup

Diced Shallots

1 Tbsp

All-Purpose Flour

1 1/2 cups

Beef Stock , divided

2 cups

Brown Mushrooms

1/4-inch thick slices

Cooking Instructions

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