Herbed Salt

• 1 1/4 teaspoons coarse sea salt
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried thyme
• 1/4 teaspoon rubbed sage
• 1/8 teaspoon granulated garlic

Beef Wellington

• 1 1/2 pounds mixed fresh mushrooms (such as hen-of-the-woods, black trumpet, and/or chanterelle)
• 1/4 cup unsalted butter (2 ounces)
• 14 (3-inch) thyme sprigs, tied in a bundle, plus fresh thyme leaves for decorating
• 2 large shallots, finely chopped (about 3/4 cup)
• 6 large garlic cloves, minced
• 1/4 cup ( 2 ounces ) Madeira
• 2 teaspoons herbed salt, divided
• 4 (4-ounce) beef tenderloin filets (about 1 1/2 inches thick)
• 2 tablespoons canola oil
• 8 (about 1/2-ounce) thinly sliced country ham or prosciutto slices
• 2 tablespoons Dijon mustard
• 3 (14-ounce) packages frozen all-butter puff pastry (such as Dufour), thawed
• All-purpose flour, for work surface
• 1 large egg, beaten