Dice the mushrooms or put them in a food processor until they are finely cut up.
In a large skillet over medium heat, add butter or olive oil then add mushrooms, shallot, salt and fresh thyme. Stir every 3 minutes until water is fully cooked out.
Slowly pour in ½ cup red wine to deglaze the pan then let it cook for another 5-7 minutes.
Assemble the individual Beef Wellington
On a lightly floured surface, roll out the room temperature puff pasty. Assemble 2 slices of prosciutto next to each other.
Add a layer of the cooled down mushroom mixture on top of the prosciutto. Make sure you pack it down tight so that it sticks to the prosciutto.
Brush the seared filet with dijon mustard then place on top of the mushrooms.
Brush the egg wash on the pastry edges, then fold the corners of pastry over the top of the beef tenderloin. Tuck the sides in and pinch seams to fully enclose the steak in the puff pastry.
Place the assembled beef wellingtons on a baking sheet lined with parchment paper then place in the fridge for 15 minutes.
Red wine sauce (optional)
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