Making Beef Wellington

Learn from Mark mcgraw as he show the easy steps to cook Beef Wellington at home. This specific preparation recipe calls for Parma ham to be used instead of the traditional pate. Also, there is some mustard added at the puff pastry wrap section, but not shown in the video. 1 lb beef tenderloin fillet Salt and pepper Olive oil 1 lb mushrooms (cremini, shiitake, or to taste) 4 thin slices ham (Parma ham if you can get it) or prosciutto 2 Tbsp yellow mustard (we used Coleman’s Original English Mustard) 7 ounces puff pastry. 2 egg yolks, beat, for egg wash mixture. Some of the best instructions are online at simply Recipes: simplyrecipes.com