Easy Beef Wellington

Oh my good gracious.  My man must love me to make steak wrapped in pate wrapped in prosciutto wrapped in puff pastry.  I certainly know that he does, but I'll also confess this: none of this is as difficult as it looks.  We had some friends over for dinner a couple months ago, and JP got it into his head that he would make beef wellington (he's an overachiever) the way Gordon Ramsay makes it.  He's got a couple of shortcuts in this video, and it really did come out wonderfully.
This time around we used mushroom pate instead of flat-out mushrooms (it's surprisingly cheap at Trader Joe's) and rib-eye instead of fillets.
Here's what you'll need:
2 nice pieces of steak (use ribeye or fillet, nothing with a bone)
6 pieces of prosciutto
Spreadable pate
Yellow mustard
Thawed puff pastry
2 egg yolks, beaten

First step is to sear the steaks.  Get the cast iron skillet super, super hot, then rub the steaks with coarse sea salt and cracked pepper.  Throw some olive oil into the skillet and heat until a crust forms on all sides of the meat.  Remove from the cast iron and let the steak rest.  In the meantime...

...unwrap a long piece of plastic wrap and lay three pieces of prosciutto on top.  Spread pate on top.

Cover steak in yellow mustard (just regular, no dijon or anything fancy), then place on top of pate.

Starting at the top, wrap everything up in the plastic wrap and seal thoroughly.  Refrigerate for 10-15 minutes.  While waiting for the steak, preheat the oven to 385 degrees and place parchment paper on a baking sheet.
When the steaks are cool, unwrap and place meat on top of puff pastry.  Wrap like an envelope, and brush with egg yolks.  Cook in oven until puff pastry is browned.
Serve with roasted asparagus.  You'll be glad you did.
Thanks for the tasty meal, John Paul!  It was just what the doctor ordered on Saturday night.