Beef Wellington With Currant-Dijon Sauce

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3 to 3 1/2-pound beef filet

-- Kosher salt and freshly ground pepper to taste

2 tablespoons olive oil

2 tablespoons unsalted butter

1/4 cup minced shallot

1 pound cremini mushrooms, finely chopped

1 teaspoon garlic, minced

2 teaspoons fresh thyme, chopped

1 14-ounce package of frozen puff pastry, thawed

1 large egg

5 ounces Point Reyes blue cheese, crumbled


1 tablespoon olive oil

2 tablespoons minced shallot

1/2 cup dry red wine

8 ounces frozen unsalted beef stock, thawed (see note)

2 teaspoons Dijon mustard

1/4 to 1/2 cup currant jam

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