Pork Wellington in red wine sauce
- 1 tenderloin (pork fillet)
- 3 spoons olive oil
- 300 g champignons
- 50 g dry boletus or shiitake mushrooms
- Thyme
- 50 g butter
- 2 tsp fine Dijon mustard
- 10 thin slices prosciutto (not too dry)
- Wasabi salt
- Multicolored peppercorn
- 1 rolled puff pastry
- 1 eggyolk to brush over the pastry
- 1 Home Chef red wine sauce
- Clean the tenderloin from the fat and tendons. Spice it up with salt and pepper. Roast the tenderloin briefly from all sides in olive oil in a pan with a thicker bottom to “close” it. Roast it until it gets a golden crust, then take it out and put it aside to rest.
- Meanwhile, clean the champignons and shiitake and throw them in a chopper - chop it only a few times and take care not to make a mash out of it.
- Melt the butter and fry the chopped mushrooms with the thyme in a separate pan. Add a little bit of salt and let the water evaporate. Add the pepper. Let it cool down.
- Take a bigger piece of transparent kitchen foil, align the prosciutto slices on it, spread the mushrooms over it and then put the cold tenderloin on that, after you cover it thoroughly with Dijon mustard.
- Roll it all well together with the foil and wrap it like candy. Put it in the freezer to cool down, for at least two hours.
- Roll out the puff pastry and put the tenderloin in prosciutto on it. Wrap the pastry around it and close the ends. From the extra pastry, you can cut some forms to decorate your tenderloin.
- Cover it all with eggwash and bake it in the oven at 180 degrees for about 35 minutes.
- Take the tenderloin out of the oven and let it rest for 5 to 10 minutes.
- Cut it into 3 cm thick slices and serve with red wine sauce and roasted potatoes with rosemary or different green salads.
This is how you usually prepare beefsteak - Beef Wellington - one of the most glamorous meals in British cuisine. It actually has its origin in France, because the French started to wrap beef in pastry long before the British, and this meal was called Fillet de boeuf en croûte.
If you have already managed to get rid of all the leftovers from the New Year's Eve dinner, and you are still in the holiday mood, this dish is the right choice for the days ahead. It is refined and full of flavor, affordable and not too complicated to prepare. We recommend you serve it with the fantastic Home Chef red wine sauce, also known as Bordelaise sauce. Its rich and sumptuous texture will elevate this already elaborate dish to an even higher level and emphasize all its aromas.
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