Beef Wellington

First braise the filet mignon

Next layout the prociutto

Then put a thin layer of duxelle (mushrooms)

Place mustard covered fillet over the layer of prociutto and duxelle

Wrap it up tight and refrigerate

Cover it in pastry dough

Bake until brown and meat is at 125 degrees

Slice and enjoy

Admittedly the outer portion of the beef Wellington was delicious, the actual meat was a bit tough for our liking. But as a family outing it was fun.