Beef Wellington- didn’t like prosciutto any solutions

[JCBBQ]

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?

[texastweeter]

It keeps the puff pastry from. Getting soggy.

[JCBBQ]

I understand. Just wondering if there is a different solution

[IFindZeroBadCooks]

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

[JCBBQ]

Yikes good gras sounds too rich. But what do I know. Thanks for the input.

[JCBBQ]

*fois

[Wedunne]

If you use the "good grass" you can serve it when Willie Nelson comes over.

[IFindZeroBadCooks]

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?

[JCBBQ]

I like that idea. Or would thin beef dry out? Hmm. Have to put it to the test.

[grantgallagher]

I would use deli roast beef. You wont even notice it. Might be worth a shot

[bbqLuv]

"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.