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Follow these cooking methods/directions: 1. Duxelles: Combine mushrooms, shallots, garlic and thyme in a food processor; pulse until finely chopped. 2. Heat a large sauté pan or skillet over medium heat; add butter and swirl until melted. Add the mushroom mixture, Marsala, salt and pepper. Cook, stirring often, for 10 to 12 minutes or until most of the liquid has evaporated. Set aside to cool. 3. Once cooled, use a cheesecloth or fine mesh strainersieve to drain the mushroom mixture of any remaining liquid; discard liquid. Separate mushroom mixture into 8 equal portions and set aside until ready to assemble. 4. Beef Patties: Beat eggs, Dijon mustard, horseradish, Worcestershire sauce, salt, pepper, onion powder and garlic powder with a fork in a large bowl. Mix in bread crumbs, then ground beef with the fork until thoroughly combined (careful not to over-mix). Scoop beef using a ½-cup (125 mL) measuring cup and form into 8 equal beef patties, about 1¼ inches (3 cm) thick. Place on a plate. 5. To Assemble: Roll out one sheet of the puff pastry on a lightly floured surface to a 12-inch (30 cm) square, then cut into 4 equal squares. 6. Lay 2 pieces of prosciutto onto each square of puff pastry, overlapping as necessary (the prosciutto will extend beyond the pastry square). Place one beef patty on top of the prosciutto; place one portion of the mushroom mixture on top of each beef patty and flatten out into an even layer. Flip the beef patty over so the mushroom mixture is sitting on the prosciutto. Fold the prosciutto slices over the beef to completely wrap the patty. Flip the bundle over, so the prosciutto ends are on the puff pastry. 7. Fold the puff pastry up and over the prosciutto-wrapped patty as though wrapping a package. Using a pastry brush or your finger, dampen the puff pastry at each edge where the pastry folds over itself to securely seal all edges. Place the individual packages seam-side up on a large parchment paper-lined baking sheet, spacing them apart. Repeat with the remaining puff pastry and filling. 8. Beat 2 tbsp (30 mL) water into the eggs in a small bowl to make an egg wash. Brush mixture over the tops and sides of each package. Pierce each Wellington with a sharp knife to create a ½-inch (1 cm) vent on top. 9. Bake in preheated to 400°F oven for about 40 to 45 minutes or until the pastry is golden brown and a digital instant-read thermometer inserted sideways into each patty reads 160°F (71°C). Transfer Wellingtons on baking sheet to a rack and let rest for 5 to 10 minutes before serving. 10. Marsala Mushroom Sauce (if using): Melt butter over medium-high heat in a large sauté pan or skillet. Cook mushrooms and thyme, stirring, for 7 to 8 minutes or until starting to soften. Sprinkle with flour and cook, stirring for 1 minute. Add Marsala and cook, stirring, for 1 minute; add beef broth and bring to a boil. Reduce heat and simmer, stirring often, for about 5 to 8 minutes until sauce is thickened. Serve alongside the Individual Ground Beef Wellingtons.