Beef Wellington

1 (2 lb.) center-cut beef tenderloin, trimmed

kosher salt

Freshly ground black pepper

Olive oil, for greasing

2 tbsp. Dijon mustard

1 1/2 lb. mixed mushrooms, roughly chopped

1 shallot, roughly chopped

Leaves from 1 thyme sprig

2 tbsp. unsalted butter

12 thin slices prosciutto

Flour, for dusting

14 oz. frozen puff pastry, thawed

1 large egg, beaten

Flaky salt, for sprinkling

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