← Replies in Beef Wellington Beef Tenderloin in Puff Pastry with Mushroom Duxelle and Prosciutto Recipe

This is one of the better beef wellingtons I have made. Used portabella mushrooms instead of the shitake because of availability. Neglected the prosciutto, because I didn't see it on the ingredients list. I think that would have sent this recipe over the edge with flavor. Next time.

1 Reply

Stuart Fairfull· 2 years ago

The prosciutto also stops moisture from the mushroom from making the pastry soggy from the inside whilst also adding another flavour dimension. Some recipes I’ve seen use a thin crepe or pancake to achieve the same effect