Shiitake Beef Wellingtons

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4 whole cloves garlic

2 bunches thyme

2 tablespoons sugar

2 teaspoons salt

1 teaspoon freshly ground black pepper

1/2 cup Worcestershire sauce

1/2 cup balsamic vinegar

1/2 cup olive oil

12 (6 pounds) 2-inch-thick beef tenderloin steaks, cut in half horizontally

24 shiitake mushrooms (3 inches in diameter), stems removed


Freshly ground black pepper

10 ounces store-bought duck or goose liver mousse

2 sticks (8 ounces) unsalted butter, melted and cooled

1 pound phyllo sheets (13-by-18-inch), thawed

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