Beef Wellington

0 Season tenderloin with salt pepper on every side.  Heat oil in pan over high heat.  Sear every side of tenderloin for about 2 minutes, then let cool briefly.
1 Paint all side of tenderloin with dijon mustard, wrap it and cool in fridge for 20 minutes.
2 In a food processor, mince mushrooms and add in garlic.  Add salt and pepper to taste.  Then move mixture to skillet and sauté with white wine then add in fresh thyme.  On medium low heat, cook until all the moisture is removed and fully cooked.  Set aside to rest.
3 Lay out plastic wrap and place overlapping pieces of prosciutto on top.  Then evenly spread out of the mushroom mixture on top of the prosciutto.
4 Unwrap cooled steak and place on one end of mushroom and prosciutto sheet, and roll the mixture over the steak. (see video).  Roll in a plastic film very tightly and place back in fridge for another 30 minutes.
5 Lay out your puff pastry.  Unwrap plastic away from your prosciutto wrapped beef and place the roll in the center of the puff pastry sheet.   Roll up your meat in the pastry until it's fully covered, trimming away access pastry and pinching the ends off to ensure full coverage. 
6 Using an egg wash, bind up the folds and coat the entire pastry.  Using the dull side of a knife, press in lines to form a leaf like pattern (see video).  Wrap again and let rest in fridge for another 20 minutes.
7 Preheat oven to 400℉. Unwrap and cook Beef Wellington until internal temp reaches 130℉ (about 30 minutes).   
8 Rest beef for 15 minutes before serving.  Enjoy!