I've been wanting to make a Beef Wellington ever since I had one at The Rubens in London (seriously best meal I've ever eaten, and most expensive, lol)
All recipes call for prosciutto though and when I make it it'll be for someone who eats kosher-ish.
What else could I use? Seems weird to wrap a beef roast in pastrami. And I am struggling to think of something with that cured, salty buttery-ness that would work.
