Beef Wellington (Ben)

Beef Wellington

• 28 oz beef tenderloin (2 pieces, 14 oz ea.)
• 3 ½ oz extra virgin olive oil
• 2 oz Dijon mustard
• 2 garlic cloves, peeled
• 1 ½ oz shallot, in pieces
• 14 oz fresh cremini mushrooms
• 7 oz button mushrooms
• 1 tsp salt, to taste
• ¼ tsp ground black pepper, to taste
• 5 sprigs fresh thyme, leaves only
• 8 slice prosciutto (approx. 3.5 oz)
• 3 oz pâté, softened (optional)
• 2 sheets puff pastry
• 2 egg yolks, slightly beaten
• 1 tsp Fleur de Sel

Sauce

• 1 oz olive oil
• 1 oz unsalted butter
• 7 oz beef tenderloin, filet mignon, in pieces (1½ in.)
• 12 black peppercorns
• 1 dried bay leaf
• 3 sprigs thyme, leaves only, plus extra to garnish
• 2 tsp red wine vinegar
• 26 ½ oz red wine, e.g. merlot or cabernet
• 17 ½ oz beef broth
  or 17 ½ oz water plus 1 tsp beef broth concentrate
• ½ tsp salt
• 2 tbsp corn starch