recipes
Pork Wellington with mushroom crushed potatoes and a balsamic red wine reduction
Serves: 2-3
2017-12-21
Ingredients
- 1 Pork fillet
- 300g mushrooms
- 1 red onion
- 3 tbsp. French mustard
- 4 sliced ham
- 1 sheet sfoll pastry
- 1 egg yolk
- 2 cloves garlic
- 2 shallots
- 1 tbsp. sugar
- 3 tbsp. balsamic vinegar
- 1/2 glass red wine
- 1 large potato
- 3 tbsp. bread crumbs (St. George’s Brand)
- 3 tbsp mushroom pasta sauce (Deroni)
- 1 small aubergine
- 2 medium sized tomatoes
- 2 tbsp pesto (Coppola)
Method
Cook the Pork fillet until medium on a griddle pan and remove from heat. Use the same pan to sauté in butter the chopped garlic and chopped shallots, add sugar and caramelize, pour in the balsamic, wine and reduce by half. Roughly chop the mushrooms and onion, saute in butter until softened than blend in a paste, spread the Pork with the mustard place the mushroom paste on, cover with the ham slices than roll in sfoll pastry. brush with an egg wash and bake at 180`c until cooked through. Boil the potato until soft, mix in the mushroom sauce and crush together, use a mould to form potato cakes on a baking dish, sprinkle with bread crumbs and grill until golden brown. Slice the aubergines and grill until softened, slice also the tomato and layer them with pesto in the middle, warm up slightly the tomato before serving in the oven.
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