Completely trim Filet of fat
Pre heat skillet add olive oil
Once oil hot add mushrooms and shallot sautee 5 minutes
Reduce to medium heat add garlic, Thyme, white wine, salt and pepper
Sautee for 15 minutes stirring constantly so no burning but should caramelize. Cook until liquids completley evaporated
Completely cool mushroom duxelle mixture
Salt and pepper Filet on both sides
Sear Filet on high heat both sides for 1 minute just enough time to brown
Remove filet from heat and spread dijon over all of the steak
Lay Saran wrap out on surface and layer proscuitto slices then spread mushroom mixture over the prosciutto.
Place Filet on proscuitto and use saran wrap to fully wrap the steak with the proscuitto and mushrrom wrap. Twist saran to maintain shape and refrigerate.
Thaw puff pastry dough either 40 minutes at room temp or 5 hours under refrigeration. Do not let it get warm.
Pre heat oven to 425 degrees
For 6 ounce filet cutting the puff pastry in half should be enough a 7x7 inch square
On floured surface gently roll out puff pastry to a little larger then the package
Remove saran wrap and place proscuitto wrapped filet on dough and wrap using water to seal edges
Flip over and place on baking sheet seam side down make 2 small slices on top of dough
Brush beaten egg was over entire wellington
Bake for 25 minutes I use a probe thermometer to monitor constant temp
Cook to 120 Deg for Rare, 125 for Med Rare.
Rest wellington for minimum 6 minutes max 10 minutes