Truffle Oil & Heat
I am making a Beef Wellington on Christmas. Pretty classic preparation: very quickly seared tenderloin, then a small amout of mustard spread over it. I let it cool, then wrap it in mushroom duxelles and prosciutto, keep that in fridge for a bit, then wrap it in pastry before putting in the oven.
I am wondering if after I make the mushroom duxelles, if I were to put in some white truffle oil to the duxelles, if the taste would get ruined when I put the wrapped Wellington in a hot oven? I have only used truffle oil after taking whatever I am making with it off the heat.
Knowing nothing about the preparation of Beef Wellington, I will venture to say that the mustard would probably mask the flavor of the truffle oil. Whaddaya think? How prominent would the flavor of the oil be in combination with mustard? Also, prosciutto is somewhat salty due to the method of curing the ham. Have you taken that factor into consideration? My standard of living doesn't include the purchase of truffle oil, but I know that it is expensive.