This Italian style Beef Wellington recipe uses prosciutto and Porcini mushrooms to elevate the flavours. Beef Wellington was traditionally coated with chicken liver as well as a mushroom duxelles. Some also wrap the meat inside a crepe to seal the juices so the pastry won’t get soggy. This Italian twisted version however uses prosciutto for the wrapping which not only seals the juices but renders an incredible flavour enhancing the beef. Red wine is optional but highly recommended in this Duxelles. Beef Wellington is truly an amazing dish, but I feel this version brings it to a whole new level. Enjoy it with a rich beef gravy, buttery potatoes, green vegetables and of course with a nice glass of full bodied red wine. Happy Cooking!
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