Beef Wellington For Two

Customize & buy the Tasty Cookbook here: INGREDIENTS Mushroom Mixture 8 ounces mushrooms 1 clove garlic ½ teaspoon salt ½ teaspoon black pepper Thyme 2 6-ounce beef tenderloins 2 tablespoons oil, for searing English mustard ¼ pound sliced ham 1 sheet puff pastry, thawed, rolled-out, and cut into 2 7x7-in squares Egg wash (1 egg beaten with 1 tablespoon water) PREPARATION In a food processor, place mushrooms, garlic, salt, pepper, and thyme and blend into a fine paste (about 30-60 seconds). Transfer to a medium-sized frying pan, being sure to spread it evenly across the bottom of the pan. Cook the mushrooms over medium-low heat while stirring frequently. After about 7-10 minutes the mushroom mixture should shrink to half the original volume and begin to form a paste. At this point, remove the mushroom mixture from the heat and set it aside. (NOTE: The goal here is to cook off the bulk of the water inside