Make A Twist on a Classic
Change is good, especially when you know that a time honored recipe is being updated with something special. A tender and juicy pork tenderloin is treated as a filet of beef would be in this Wellington recipe. With beef filet in many instances is going for over $20.00 a pound, the pork tenderloin at around $5.00 and under is an excellent way to serve up this favorite without breaking the bank, and of course creating something not only delicious for your family and friends, but also something amazing to look at!
Pork Wellington
Serves 8
Total time: 1 hour, 30 minutes
Total time: 1 hour, 30 minutes
Ingredients
Wellington
1 1/4 lb of pork fillet
2 tbs. of butter
8 oz. of button mushrooms, thinly sliced
4 oz of chicken liver pâté
2 standard sheets of puff pastry
1 egg, beaten
4 tbsp of olive oil
1 pinch of salt
1 pinch of pepper
Pancakes
1/2 cup of plain flour
1 egg
1 pinch of salt
1 1/2 cup of skimmed milk
1 tbsp of parsley, chopped
1 tbsp of vegetable oil
Directions
Preheat the oven to 375°F.
Season the pork with salt and pepper and set aside.
Heat 1 tbs. of butter and 3 tbsp of oil in a heavy sided baking pan in the oven for 10 minutes, or until it shimmers. Carefully place the pork fillet in the pan and drizzle over the remaining 1 tbsp of oil.
Place the pork in the oven and roast for 10 minutes for a rare finish
Increase by 2 minute increments for medium rare and well done finishes. Remove from the oven and allow to cool. Remember, you will be cooking the roast later in the recipe.
Melt the remaining 1 tbs. butter in a small saucepan and cook the mushrooms until soft. Pour into a mixing bowl and set aside to cool.
For the pancakes, sift the flour into a bowl. Make a well in the center, then add the egg and salt.
Gradually add the milk, whisking until you have a smooth batter. Add the chopped parsley.
Place a sheet of wax paper onto a large plate. Cut off another similar-sized sheet of paper.
Heat vegetable oil in a small frying pan until the oil shimmers. Add a small ladle of batter to cover the base of the pan and cook for 1-2 minutes, until golden underneath. Flip over and cook for a further 1-2 minutes.
Turn out onto the plate and cover with the second sheet of wax paper. Repeat each step to make the rest of the pancakes - use your best 4 for the Wellington. Your pancakes should be thin. Somewhere between a crepe and a thin pancake...flexibility (wrapping) is the key word here
In a bowl, mix together the cooked mushrooms with the chicken liver pâté to form a thick paste.
Roll out enough pastry to wrap around the pork. Lay 2 pancakes on the raw pastry, slightly overlapping, and spread over the pâté and mushroom mixture.
Lay the pork across the middle of the pancakes then cover with 2 more pancakes so the fillet is covered.
Brush the edges of the pastry with beaten egg, then wrap the pastry around the pork and pancakes, pressing the edges together to seal. Roll over so that the seam is underneath.
Trim any excess pastry from the end of the Wellington underneath to seal the ends. Feel free to get creative and take some of the left over puff pastry and create rosettes, leaves or even little pigs placing them strategically on the Wellington using just a little milk brushed on the bottom of each piece to make sure they stick on. Brush the entire pastry (not underneath) with beaten egg. If you are finishing it off later, wrap tightly in plastic wrap.
Once ready to cook, preheat the oven to 400°F. Remove the plastic wrap and place the Wellington on a greased baking tray.
Cook for 20 minutes, or until the pastry is golden and shiny. Serve immediately.
Suggested side dishes to serve with the Pork Wellington are potato dauphinoise Irish Potato Galete , Cheesy Potato Pots , Dutchess Potatoes , Sauteed Green Beans with Lemon and Blue Cheese , Green Beans with Mustard Vinaigrette and steamed and sauteed green beans.
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