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.