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Beef Wellington- didn’t like prosciutto any solutions

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    Beef Wellington- didn’t like prosciutto any solutions

    I made my first Beef Wellington for Christmas yesterday. Good experience and very delicious.

    One thing I didn’t care for was wrapping the duxelles in prosciutto. It was too salty snd frankly I didn’t want to taste ham.

    Most of the recipes I looked at called for this. Anyone have a recipe/solution that doesn’t use prosciutto to hold the mushrooms?


    #2
    It keeps the puff pastry from. Getting soggy.

    Comment


    • JCBBQ
      JCBBQ commented
      Editing a comment
      I understand. Just wondering if there is a different solution

    #3
    Ramsey uses ham in his version. The real classic recipes use chicken liver pate or fois gras.

    Comment


    • JCBBQ
      JCBBQ commented
      Editing a comment
      Yikes good gras sounds too rich. But what do I know. Thanks for the input.

    • JCBBQ
      JCBBQ commented
      Editing a comment
      *fois

    • Wedunne
      Wedunne commented
      Editing a comment
      If you use the "good grass" you can serve it when Willie Nelson comes over.

    #4
    I was thinking about a bit more though. If the goal is a moisture barrier essentially, why couldn’t you use some beef sliced really thin?

    Comment


    • JCBBQ
      JCBBQ commented
      Editing a comment
      I like that idea. Or would thin beef dry out? Hmm. Have to put it to the test.

    • grantgallagher
      grantgallagher commented
      Editing a comment
      I would use deli roast beef. You wont even notice it. Might be worth a shot

    #5
    "If you can't be with the one you love; love the one you're with"
    Fall in love or learn to love.
    Eat it anyways.

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