Pork Wellington
A dish named after the duke of Wellington, but some say he wasn't the food type so maybe it was named after his boot. Some Wellington's are wrapped in pancakes before covering in puff, the more extravagant older variety was made with Foie Gras and truffle - now your talking!!!
Preparation time: 30 minutes Quantity: Serves 3 Cooking time: 15-20 minutes
Ingredients
1 tablespoon olive oil
1 pork fillet
Duxelle -
60g/ 2 oz butter
1 onion -finely diced
1 clove garlic -crushed
180g/ 6 oz flat mushrooms - pureed till crumbed
1 teaspoon fresh thyme
1 tablespoon cream
seasoning
120g/ 4 oz pate
300g/10 oz puff pastry
egg wash (1 egg & touch milk)
Method
- Heat the oil
- Season the fillet and seal in the hot oil, turning every minute till browned on all sides and at the ends
- Leave aside
- Meanwhile heat the butter
- Cook of the onions for 30-40 seconds till soft, without browning the butter
- Add the garlic, cook for a few moments to release flavour
- Add the mushrooms and cook till soft
- Add the thyme, seasoning and cream
- Cook till all the liquid is absorbed and the mushrooms make a soft yet firm pate/duxelle
- Cool slightly
- Roll out the pastry to make 2 rectangles 4-6 cm wider than the fillet
- Choose one for the base and spread with the pate 3-5 cm from the edges
- Place the fillet on top
- Wrap/spoon on/pat the duxelle round the fillet, squeezing it on firmly
- Brush the sides of the base with egg wash
- Lay the second sheet of puff pastry over the top pushing down and turning the edges over
- Brush with egg wash
- Place on a greased tray
- Bake in a preheated oven gas 6/200*c/400*f on the middle shelf for 30 minutes till golden
- Leave to rest -covered in foil for 10 minutes before serving