Ingredients
- 2 pcs pork fillets
- 500 g champignon mushrooms
- 1 pc rectangular puff pastry roll
- 100 g sliced raw ham
- 1 pc yolk
- mustard
- extra virgin olive oil
- salt
For the Wellington fillet recipe, peel the mushrooms, eliminating the lower part of the stem. Rinse them quickly and chop them until you get a coarse compound. Remove the connective tissue from the pork fillets with a knife. Add salt and roast them in a pan with a little oil for 10-12 minutes, turning them on all sides. Set aside the fillet and, in the same pan, cook the mushrooms for 15 minutes, until they lose all the water. Spread the kitchen film on the work surface and create on it a first layer with the slices of raw ham. Spread the mushroom cream on the ham.
Brush the pork fillets with 1 tablespoon of mustard and place them on the film, well together. Roll the ham around the fillets, using the film, to "pack" them. Let it rest in the fridge for 30 minutes. Roll out the roll of puff pastry and lay the fillets, delicately freed from the film. Wrap the pastry around the fillets, covering them completely; remove any excess dough and seal the sides.
Let it rest in the fridge for 1 hour. Brush the dough with 1 yolk and make light incisions, creating a grid. Cook at 200 ° C in the static oven for about 30 minutes. Serve with a side dish to taste, for example carrots, radicchio and a few grains of white grapes.
This recipe has already been read 441 times!