Makes 4 individual Wellingtons
4 tsp olive oil
Salt and pepper
1 sheet puff pastry
4 slices prosciutto
4 tsp Dijon mustard
1. Preheat oven to 425. Heat the olive oil in a large skillet until almost smoking. Generously season each filet with the salt and pepper. Sear the filets for about a minute on each side. Set aside and allow to cool.
2. Place the puff pastry on a floured surface and cut into 4 equal portions. Once the filets have cooled spread 1 tsp of the Dijon over each filet. Wrap one piece of prosciutto around each filet and place in the center of a puff pastry square. Carefully wrap the pastry around the filet, making sure that it is completely sealed. In a small bowl, whisk together the egg with a tbsp of water. Brush the egg wash on top of the pastry and sprinkle with Kosher salt. Place wellingtons on a parchment lined baking sheet.
3. Bake Wellingtons for 20 minutes. Remove from oven and let stand for 10 minutes before eating. Enjoy!