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Ingredients
  • 1 pound beef tenderloin filet
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 pound mushrooms (see recipe note)
  • 4 thin slices ham (Parma ham if you can get it) or prosciutto
  • 2 tablespoons yellow mustard (we used Coleman's Original English Mustard)
  • 1 (7 to 8 ½- ounce sheet) puff pastry, thawed (see recipe note)
  • 2 large egg yolks, beaten
Steps
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