RECIPE BY:VIVIANE POURPIX
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