SOURCE: Marmiton (French website)




  • 500 g loin of pork
  • 500 g white mushrooms, sliced
  • 1 shallot, sliced
  • 1 onion, sliced
  • 1 quantity store bought puff pastry
  • Olive oil
  • 1 egg yolk, beaten
  • 200 ml double cream
  • 1 glass (5 oz) white wine


Preheat oven to 180 C (350 F)

  • Cook the onion and shallot for about 5 mins in a few tablespoons of olive oil.
  • Add the mushrooms and let simmer for about 15 mins, stirring occasionally, without covering until the water has evaporated.
  • Make the duxelle* (see foot note and photo) by processing the mushrooms, shallots, and onions in a food processor. Put aside.
  • Salt and pepper the loin of pork on all sides.
  • Put a few tablespoons of olive oil in a pan with the loin of pork and let it grill for about 5 mins on all its sides. Save the pan and the meat juices in the pan to make the sauce, below.
  • Put the loin on a grill and let it rest.
  • Put your duxelle on your puff pastry, leave a 2 cm border (with no duxelle) on each of the sides.
  • Add the loin of pork.
  • Brush the edges of the pastry with the egg yolk and wrap up the loin in the pastry, sealing the edges. Make a small hole on top of the pastry to let the steam escape.
  • Bake for 45 mins. While it is baking, make the sauce.
  • Make the sauce in the same pan in which you cooked the meat.
  • Put very little boiling water and scratch all the pot to remove the juices left from the meat, then add white wine. Bring to a boil, then add the cream.
  • Serve the Pork Wellington the sauce on the side.

Download PDF here: French Pork Filet Mignon a la Wellington Viviane Pourprix