Beef Wellington Nachos

Season the filet mignon generously with salt and pepper on all sides.

Sear the filet mignon in a hot, oiled pan until a crust forms on all sides. Remove from the pan and set aside to rest.

Once rested, thinly slice the seared filet mignon.

In the same pan, melt the butter. Add the sliced mushrooms and sauté until they have cooked down and browned.

Pour in the heavy cream and stir to combine. Let it simmer and reduce to create a creamy mushroom sauce. Set aside.

On a lightly floured surface, roll out the puff pastry sheet. Cut it into small rectangles to serve as the nacho bases.

Place the puff pastry rectangles on a parchment-lined baking sheet, brush with egg wash, and bake for a few minutes until lightly puffed and golden.

Remove the bases from the oven. Layer each with a slice of prosciutto, followed by a few slices of the seared filet mignon.

Use a lattice cutter on the remaining puff pastry. Gently stretch the lattice to create the pattern.

Drape a piece of the puff pastry lattice over each nacho.

Brush the lattice tops with more egg wash and sprinkle with flaky sea salt.

Return to the oven and bake until the lattice is golden brown and crispy.

Arrange the finished nachos on a plate around the creamy mushroom sauce for dipping.