Individual Beef Wellingtons - cooking recipe

Ingredients

1 2/3 lbs beef tenderloin
2 tsp olive oil
7 oz button mushrooms
2 None shallots, coarsely chopped
1 clove garlic, crushed
1 tbsp butter
1 tbsp finely chopped fresh tarragon
1 tbsp finely chopped fresh flat-leaf parsley
1/3 cup pate
12 None thin slices prosciutto
4 sheets frozen puff pastry, thawed
1 None egg, lightly beaten

Preparation

Season beef. Heat oil in large skillet on high heat. Cook beef until well browned all over. Remove from pan. Wrap tightly in plastic wrap to hold shape. Place on a plate; refrigerate 1 hour.
Meanwhile, process mushrooms, shallot and garlic until finely chopped. Heat butter in same pan on medium-high heat. Cook mushroom mixture, stirring, until liquid has evaporated. Transfer to small bowl; season to taste. Cool. Stir in tarragon and parsley.
Preheat the oven to 425\u00b0F. Place wire rack in a foil-lined baking pan.
Cut beef into four pieces. Spread top of each with pate. Place one slice prosciutto on work surface. Overlap slightly with another slice then top with another slice in the center. Spread a quarter of the mushroom mixture evenly on center of prosciutto. Place beef, pate-side up, on one short end of prosciutto. Enclose with prosciutto. Repeat with remaining prosciutto, mushroom mixture and beef.
Place beef in center of each pastry sheet. Fold two sides over to enclose beef, pressing pastry onto sides of beef. Trim excess pastry away. Press edges of pastry together with a fork. Cut a small steam hole on top of each wellington. Decorate with pastry scraps. Place wellingtons on wire rack; brush with egg.
Bake about 20 mins for medium beef. Let stand on rack for 10 mins before serving.