Monday, December 21, 2009

Pork tenderloin Wellington

Few dishes creates such an awe from the guests,than a chunk of meat baked in puff pastry. As when I served Pork Tenderloin Wellington Wednesday December 16th. The biggest challenge is to assure that the pork is well done and that the pastry is fluffy and crisp.

Tenderloin of pork Wellington (Serves 3)

One whole tenderloin of pork (540 grams / 1,2 lb's)
Seasoning (Salt, pepper or a ready made seasoning)
1-2 tbsp butter

One sheet of puff pastry
2-3 tsp Dijon mustard
1 egg, beaten

Season the tenderloin. I used Grill Mates® Montreal Steak Seasoning, but salt and pepper will do perfectly well.

Heat butter in a pan until brown. Seal the surface of the beef well. Allow to rest and cool down.

Fold out puff pastry. Spread the mustard on the sheet, except on 1-2 inches by the edges.

Place pastry on top of pastry. Brush the edges with the beaten eggs.

Fold the edges by the fillet's narrow end over the beef, the fold the other two edges over. Seal the parcel properly.

Make small incisions on top, and brush the parcel with the egg.

Allow to rest for 20 minutes in room temperature.

Place the parcel on a greased baking tray in a medium hot oven 160C / 240F for 30 minutes. Turn the heat up to 200C / 400F until pastry is golden brown. Allow to rest for 10 minutes before serving.

More puff pastry on Enjoy Food & Travel

Swiss croissants - breakfast for champions

All the goodness inside!!

Vol-au-vents with mushroom and sherry sauce, with wild rice and asparagus.

No comments: