Mini Beef Wellingtons!

INGREDIENTS:

Pat the filet mignon dry with a paper towel and season with salt and pepper. Heat a large cast iron pan over medium-high heat, add the oil and heat through. Add the filets and sear until golden brown on all sides, about 2 minutes total.

Remove to a plate and set aside. Brush or spread the Dijon mustard over the filets and refrigerate until cool, about 15 minutes.

Return the pan to medium heat, add the butter and allow to melt. Add the shallots, mushrooms and thyme, stirring occasionally until the mushrooms reduce in size and are no longer watery, about 10 to 12 minutes. Add the vermouth and stir to combine. Continue to cook until the mushrooms are dry. Remove from heat and discard the thyme. Transfer to a bowl and refrigerate until cool.

Stretch out 2 sheets of plastic wrap on a workspace. Lay out 2 slices of prosciutto on each so they are just overlapping. Spread the mushroom mixture over each. Top each with a piece of the filet mignon. Wrap the prosciutto around the beef and tightly wrap with the plastic wrap. Chill in the refrigerator for 1 hour and/or up to overnight.

Preheat the oven to 425°F (220°C). Cut the piece of puff pastry in half. Lightly dust a clean work surface and roll out the puff pastry just to remove the creases …