"Recipes are meant to be shared"...Ann Thibeault

Tuesday, December 15, 2009

Pork Wellington with Mushroom Sauce

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I  have been meaning to make this recipe for a while.  It is from the Cuisine at Home Holiday Menus magazine. (2007).

 Moe loved it.   So it is definitely a keeper.   I made a couple of changes.  Because I was just making it for the two of us, I rolled out just one sheet of puff pastry.  I cut  off the edges for decorations and then cut the remaining sheet into  four squares .  Topped two of the squares with a pork medallion,  topped with the spinach and cheese and then topped with another square.  Sealing well.  I didn't have prosciutto so I left that out and I subbed out  the goat cheese with what I had on hand, which was imported sheep's feta cheese.  Decorated and brushed with the egg wash.  




 Served with Parisienne Potatoes and Shanghai Baby Bok Choy


Pork Wellingtons
================
Source:  Cuisine at Home - Holiday Menus 2007

Sear in 1 Tablespoon Olive Oil - Chill:

2 pork tenderloins
cut into 8 medallions
Salt and Pepper

Saute in 1 Tablespoon olive oil:

1 Tablespoon garlic minced
1/2 teaspoon red pepper flakes
1 bag baby spinach

Prepare: Assemble with:

1 box frozen puff pastry - thawed
4 ounces proscuitto, thinly sliced, divided
Seared medallions
2/3 cup goat cheese, divided
Sauteed spinach

Brush with:

2 eggs beaten with 2 tablespoons water

Mushroom Sauce

2 tablespoons olive oil
1/2 pound sliced mushrooms
1 chopped shallot
1 tablespoon tomato paste
2 tablespoons of flour
2 tablespoons butter

1 cup dry white wine
2 cups chicken broth
1 sprig fresh thyme
1 sprig fresh parsley

Salt and pepper medallions and sear to brown.  Please in a 450 oven for 8 to 10 minutes. Remove and refrigerate to cool.

(Use pan and drippings to saute mushrooms for sauce)

Saute garlic and pepper flakes in 1 tablespoon olive oil .  Add spinach, toss to wilt and season with salt.   Drain spinach in a sieve, pressing with a spoon until dry, then coarsely chop.  Cool.

Roll puff pastry out and cut off ends to even.  Save ends to decorate. Cut  each sheet into four squares.  Place a pork medallion on each square, top with spinach, cheese and prosciutto.

Brush Corners of pastry with egg wash and fold a corner up to the top. Fold the opposite corner to the centre in the same way:  press corners to adhere.

Tuck in the sides as if wrapping a gift and fold up remaining corners, gently stretching pastry over open areas to enclose the fillings.  Transfer Wellingtons to a parchment lined baking sheet.

Decorate Wellingtons with pastry cut outs. 

Preheat oven to 425°F with rack in lower third:  brush Wellingtons with egg wash and until golden.  About 30 minutes.  Let rest 5 minutes before serving.

Mushroom Sauce


Saute shallots in olive oil.  Add the sliced mushrooms and cook until mushrooms start to brown.  Add two tablespoons butter, the flour and cook for a couple of minutes.  Add the chicken broth, wine , parsley
and thyme.   Simmer.  Serve with Pork Wellingtons.

12 comments:

  1. Oh! Bless you! Seriously. I love beef wellington, but it's a little pricey and I don't know if I want to make duxelles. Then, I thought "Salmon En Croute"...but this is brilliant! It's more affordable and simply elegant and lovely. The mushroom sauce is a nice change from bernaise or hollandaise. This is it for Christmas Eve. I love Cuisine at Home, so I already know this one's great. Thank you, thank you, thank you!!!

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  2. Oh lala ! I love dishes like this.. they say Celebration to me..Yours is exquisite!

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  3. Ann this looks really delicious...a perfect holiday meal! Very festive!
    L~xo

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  4. Je connais le blog Food with style, les photos et les recettes sont vraiment savoureuses
    Et ce plat est plus qu'appétissant, j'adore ça

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  5. The pastry looks exquisite Ann! what a festive looking meal...love it.

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  6. What a gorgeous dinner! I love pockets of puff pastry filled with either chicken or meat. Thanks, Ann. I think I'll have to give this a try -

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  7. A feast for the eyes as well as the palate. This was beautifully prepared, plated, and photographed.

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  8. Oh my goodness, I want this for dinner. I can imagine how delicious this is and your presentation is perfect. Pork is a wonderful choice.

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  9. Ann, this is a feast for the eyes as well as the mouth and tummy! I like the changes you made, the feta would be delicious.

    I'm thinking I would love to have this for Christmas dinner this year! Thank you for sharing such delicious recipes, you make everything look so irresistible that I want to try it all. I'm in trouble! :)

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  10. Too pretty to eat. But, I can always close my eyes.

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  11. I like the sound of a pork wellington! It looks really good!

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