Prosciutto-Wrapped Beef Wellington without Pate Recipe

Season beef with salt and pepper. Heat oil in a pan over medium-high heat. Brown beef on all sides about 7 minutes total. Brush beef with mustard and set aside.

Blend mushrooms salt and pepper using an electric blender or food processor to a puree consistency; do not add oil or water.

Heat a pan over medium-high heat. Fry mushroom puree until moisture is gone about 10 minutes. Remove from heat and let mixture cool in a refrigerator for 10 minutes.

Cut about 18 inches of plastic wrap. Center prosciutto on the plastic; spread mushroom mixture on top of prosciutto vertically from left to right. Place beef on top in the middle of the mixture. Roll the plastic wrap tightly so that the entire tenderloin is wrapped in prosciutto. Refrigerate for 15 minutes.

Preheat the oven to 425 degrees F (220 degrees C).

Remove beef from plastic wrap carefully; it should hold together well after being chilled. Roll puff pastry out using a rolling pin and place beef in the middle. Wrap beef with pastry and tuck in the sides discarding any extra pastry to get a nice round top. Brush with egg yolks score using a fork or a knife and top with coarse salt.

Bake in the preheated oven until slightly pink in the center 35 to 40 minutes or to desired doneness.