Beef Wellington
INGREDIENTS
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2 lb beef tenderloin fillet
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Vegetable oil
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Kosher salt and freshly ground pepper
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2 tablespoons unsalted butter
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1 large shallot, minced
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12 oz mixed mushrooms (shitakes and creminis), very finely diced
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2 garlic cloves, minced
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4 sprigs marjoram, leaves removed from stems
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¼ cup vermouth or dry white wine
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2 tablespoons Dijon mustard
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6-8 pieces of prosciutto
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1 sheet puff pastry
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Flour, for dusting work surface
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2 egg yolks, beaten
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