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Truffle Oil & Heat

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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.

Thanks!

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  1. 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.

    1 Reply
    1. re: ChiliDude

      Supposedly, white truffle oil + dijon mustard is a good combination, which kind of surprises me. But I could see how it might not work. Maybe it depends on what mustard preparation is used?

    2. Truffle oil is a finishing oil. Not really a cooking oil.

      The best use for truffle oil is summed up in one word ... "drizzle".

      3 Replies
      1. re: ipsedixit

        There really isnt much mustard on the tenderloin. I don't think it would compete with the oil.

        Also, as for pitting the oil in the duxelles, i was thinking about drizzling it into the mushrooms after they were cooked, similar to the way you would a mushroom risotto

        1. re: dcole

          You'll lose the flavor when you bake the meat. But you could tie things in nicely if you use it with a side dish. Perhaps roast brussels sprouts and shallots and then drizzle the oil over the top before serving?

          1. re: katecm

            Thats what I was worried about. Thank you for confirming that.

            I might make a potato dish with some truffle oil, but I am not set on using truffle oil - i just thought if I could find a way to use it in the duxelles, it might make for a nice addition. Thank you though!

      2. Truffle oil loses it's flavor when heated. It is best drizzeled on at the end.