Pork Fillet Wellington
Pork fillet wellington is a recipe with fresh ingredients from the pork category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g pork fillet (pre‑cooked)
- Salt
- black pepper (freshly ground)
- 2 tbsp clarified butter
- 400 g spinach leaves
- 350 g red bell peppers
- 400 g veal ragout
- 400 g puff pastry (refrigerated)
- 250 g bacon slices
- 2 egg yolks
- 2 tbsp parsley
- 250 g butter
- 4 tbsp dry white wine
- Lemon juice
- 500 g broccoli florets
Instructions
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1.
Preheat the oven to 200°C (fan‑forced). Wash, pat dry and trim the fillet; season with salt and pepper. Heat the clarified butter in a pan and sear the fillet on all sides for 5–6 minutes. Remove and set aside. Rinse the spinach leaves, discard stems, blanch in boiling salted water for 30 seconds, then shock in ice water and drain. Wash the bell peppers, halve, remove seeds and cut flesh into large pieces; reserve a quarter for garnish. Blend the rest with a little water in a blender until fine, mix with the ragout, season with salt and pepper. Roll out the puff pastry (≈30×20 cm) on parchment paper; optionally cut a small piece and star‑cut. Wrap the cooled fillet with bacon slices and gently encircle with spinach leaves. Spread half of the ragout in the centre of the pastry, place the fillet on top, brush with remaining ragout, fold pastry over and seal edges to form a roll. Brush the roll with egg yolks, optionally add star‑cut pastry pieces, then bake for 30–40 minutes until golden brown.
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2.
For the sauce, wash, dry and finely chop parsley. Melt butter and skim foam. Whisk egg yolks and wine in a metal bowl over a gentle simmering water bath until creamy. Remove from heat and drizzle melted butter slowly while whisking continuously until a glossy, thick sauce forms; avoid curdling. Season with lemon juice, salt and pepper, stir in herbs. Ten minutes before the end of baking, clean broccoli florets, wash and blanch with bell peppers in plenty of salted water for 6–8 minutes until firm yet tender. Shock, drain and season. Arrange the pastry roll on a plate with broccoli and peppers, slice, drizzle sauce and serve optionally with Duchess potatoes.
