Pork Wellington
This is my version of the world famous delicacy of English cuisine. The softest and best piece of beef, fillet, coated with pates or fillings, wrapped in puff pastry. For years I watched chefs prepare this dish, with lots of tips and tricks, so for me this dish was Haute cuisine level.
And while I was preparing to once again cut the beautiful pork fillet into medallions, I thought, why not? And here, Pork Wellington is here… great taste and beautiful appearance… feel free to try it, easy peasy!
Short Photo Recipe
Ingredients:
- 750 g pork fillet
- 1/2 tsp salt
- 1/3 tsp pepper
- 250 g puff pastry
- 4 tbsp basil pesto
- 10 slices of bacon
- 1 egg yolk
Instructions
- Prepare the pork fillet by cutting off excess fat and tendons.
- Secure the fillet with thread to keep its shape during baking. Wrap the fillet in several spots with thicker thread and tie.
- Sprinkle salt and pepper in an even layer on the baking paper, then roll the prepared fillet so that it is evenly seasoned on all sides.
- Seare it on a hot non-stick on all sides.
- Cut the thread from the meat.
- Roll out the puff pastry into a rectangle larger than the fillet so that the pastry can wrap the meat.
- Arrange the bacon slices on the dough.
- Coat the bacon with pesto.
- Lay the fillet on top of the pesto.
- Beat the egg yolk and coat the edges of the dough with it. The egg yolk will stick the dough together and help keep it tightly closed when baking.
- Cover the meat with dough on all sides to form a loaf. Press the edges well to close.
- Coat the loaf with the rest of the yolk.
- You can lightly make marks on the dough with a fork. Be careful not to puncture the dough.
- Bake for about 30 minutes at 200°C.
- Serve with vegetables and seasonal salad.
pork, pork fillet, pesto, wellington
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