A twist on the classic beef wellington. Iberico pork fillet, wrapped in a mushroom duxelle, savoy cabbage and prosciutto. Encased in a deliciously flaky puff pastry. Served with a creamy apple and Dijon mustard sauce.
For The Wellington...
Code
Product
Pack Size
Available On Request
2 large pork fillets, trimmed and the ends removed
68272
10 slices prosciutto
500gm
From The Fridge
4 large savoy cabbage leaves
44282
Dijon mustard
2.27ltr
57708
500gm chilled puff pastry
4.25kg
For The Mushroom Duxelle...
Code
Product
Pack Size
From The Fridge
1 white onion, finely chopped
From The Fridge
2 shallots, finely chopped
4709
50g butter
250gm
17910
150g wild mushrooms, finely chopped
1kg
54956
1tsp dried sage
130gm
4711
1tsp dried parsley
200gm
For The Apple & Mustard Sauce...
Code
Product
Pack Size
From The Fridge
1 apple, diced into small pieces
From The Fridge
1/2 white onion, finely chopped
From The Fridge
1 clove garlic, finely chopped
40818
200ml chicken stock
800gm
44282
1tsp Dijon mustard
2.27ltr
54956
1tsp dried sage
130gm
5178
50ml double cream
1ltr
Prep
Make the mushroom duxelle. Fry onion and shallots in butter, add garlic, dried herbs and seasoning. Add mushrooms and cook until soft. Blend the mixture to a coarse consistency. Put back into the pan and cook on a low heat until the mixture has thickened and there is no excess water. Cool in the fridge.
Blanch the cabbage leaves in boiling water and chill immediately in iced water to retain the deep colour. Set aside.
Place on a baking sheet and bake in the oven until melted & golden.
Season the pork fillets, sear in a pan for a golden colour all over. Set aside to rest.
To Make the Apple & Mustard Sauce
Cook the apple, onion and garlic in butter until softened. Add the chicken stock and simmer for 10- 15 minutes until reduced by a third. Add the cream, mustard and sage. Season to taste.
To Make The Wellington
Overlap 2 pieces of cling film on a large chopping board. Lay the prosciutto slices along the cling film in 2 rows, slightly overlapping. Layer the cabbage leaves on top. Brush the pork fillets lightly with Dijon mustard and lay on top of the cabbage. Spread the mushroom duxelle on top and around the fillets. Carefully roll tightly in the cling film and twist both ends. Chill in the fridge.
Lightly dust the work surface with flour, cut a piece of puff pastry, enough to roll around your wellington filling.
Remove wellington filling from the cling film and lay onto the pastry, roll the pastry tightly around the fillets. Ensure the ends are sealed. Score the top of the wellington and brush with beaten egg yolk. Rest in the fridge for 30-60 minutes.
Bake in a preheated oven at 200°c / Gas 6 / 180°c in a fan oven for 35-40 minutes until golden. Allow to rest for 10 minutes before carving.
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