Wicked Wellington

• 1 lb filet of beef
• 2 ounces capicola, hot (6-8 slices)
• 1 lb portabella mushroom
• 1 sheet puff pastry
• 1 teaspoon salt
• 2 tablespoons brown mustard
• 1 egg yolk

1. Sear beef, in a preheated pan (cast iron preferred) as quickly as possible on all sides.
2. Set aside to cool.
3. Roughly puree mushrooms in food processor with 1 t. salt.
4. Cook water out of puree in a hot, dry pan.
5. Be cautious not to burn puree.
6. Set aside to cool.
7. On plastic wrap, lay out capicola, slightly overlapping, and spread mushroom puree over ham.
8. Generously brush fillet with mustard, then place in center of capicola and mushrooms.
9. Carefully and tightly wrap fillet to create a tight cylinder.
10. Gripping plastic wrap from the edges helps and twisting the ends once wrapped keeps the wrap tight.
11. Refrigerate at least 20 minutes.
12. Thinly roll out puff pastry to a size that will completely enclose your beef, then carefully unwrap beef and place in center of pastry.
13. Brush edges with egg yolk and completely enclose and seal beef in pastry; you may need to trim excess pastry.
14. Egg wash the top once pastry sealed.
15. Refrigerate an additional 10 minutes.
16. Transfer to baking sheet lined with parchment, and re-egg wash top and sprinkle with 1 t. salt.
17. Bake at 375 for 40 minutes; allow to rest 10 minutes before slicing into 1-1 1/2" slices.
18. Your fillet will be perfectly medium rare -- if you want it done more -- don't eat fillet :).

filet of beef, portabella mushroom, pastry, salt, brown mustard, egg yolk

Taken from www.food.com/recipe/wicked-wellington-405525 (may not work)