Rustic Beef Wellington

It may not be pretty but it tastes good and it's great for leftovers.

1. ​​Saute thinly sliced mushrooms, minced onion and shallots in some butter and olive oil -- cook down until they are almost dry.
2. Season well with salt, pepper, garlic, thyme and Madeira wine and reduce again then set aside.
3. In a Dutch oven, Brown whole beef tenderloin in oil on all sides on your stove top.
4. Remove beef from heat,  slather with Dijon mustard and wrap with thin prosciutto.
5. ​Put some cooked mushrooms in a stripe in the center sheet of puff pastry, plop the beef on it and pack mushrooms all around it.
6. Cover with second sheet of puff pastry and pull all the edges tightly up over the meat and mushrooms (use a bit of water to seal seams)
7. Flip it over and place on parchment paper on a cookie sheet,
8. Lightly wash with beaten egg with a teaspoon of water blended into it and slash top to let out steam.
9. Bake in 425 F oven for about 35 to 45 minutes
   (done when browned).
10. ​Let it rest 10 to 15 minutes before slicing into
    1 inch thick slices.