Ingredients:
1.5 pounds beef tenderloin (center-cut)
2 tablespoons olive oil
Salt and black pepper to taste
2 tablespoons Dijon mustard
8 ounces cremini or button mushrooms, finely chopped
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons unsalted butter
2 tablespoons fresh thyme, chopped
1/4 cup dry white wine
6-8 slices prosciutto
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
Fresh parsley, chopped, for garnish
