INGREDIENTS
6
Beef tenderloin
1/2 lb
Cremini mushrooms
1
Rosemary, sprigs
1 tbsp
Thyme, leaves
1
Yellow onion
1
Egg
1/4 cup
Dijon mustard
2 tsp
Worcestershire sauce
1 cup
Flour
1
Salt & freshly cracked black pepper
1
Sea salt, flaked
1
Olive oil, extra-virgin
2
sheets Puff pastry, store-bought
1
Butter
1 cup
Red wine
1/4 cup
Water