Pork and mushroom Wellington with mustard béchamel

Based on 13 ratings
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Difficulty

Easy 👌
30
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
400 g pork tenderloin
600 g button mushrooms
1 tbsp grainy mustard
onion
1 clove garlic
2½ tbsp olive oil
200 g crème fraîche
4 sprigs thyme
40 g breadcrumbs
egg yolks
20 g unsalted butter
2 tbsp flour
300 ml whole milk
1 sheet puff pastry
nutmeg
salt
pepper
vegetable oil (for frying)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • paper towels
  • 2 frying pans
  • rubber spatula
  • oven
  • saucepan
  • whisk
  • fine grater
  • tongs
  • silicone baking mat
  • baking sheet
  • pastry brush

Nutrition per serving

Cal
856
Protein
39g
Fat
60g
Carb
39g

Step 1/5

Clean the mushrooms and slice. Peel onion and garlic and dice. Trim the ends off of the pork tenderloin then pat dry.
  • 600 button mushrooms
  • 1 onion
  • 1 clove garlic
  • 400 pork tenderloin
  • cutting board
  • knife
  • paper towels

Clean the mushrooms and slice. Peel onion and garlic and dice. Trim the ends off of the pork tenderloin then pat dry.

Step 2/5

Heat olive oil in a pan set over medium heat and add the mushrooms. Cook for approx. 5 min., then add the onion and garlic and cook for approx. 5 min. more. Turn off heat and add crème fraîche and thyme leaves and season with salt and pepper. Stir to combine. Add breadcrumbs and some egg yolks, stir to combine, and set aside.
  •  tbsp olive oil
  • 200 crème fraîche
  • 4 sprigs thyme
  • 40 breadcrumbs
  • 3 egg yolks
  • salt
  • pepper
  • frying pan
  • rubber spatula

Heat olive oil in a pan set over medium heat and add the mushrooms. Cook for approx. 5 min., then add the onion and garlic and cook for approx. 5 min. more. Turn off heat and add crème fraîche and thyme leaves and season with salt and pepper. Stir to combine. Add breadcrumbs and some egg yolks, stir to combine, and set aside.

Step 3/5

Preheat oven to 200°C/390°C. Melt butter in a small saucepan, add flour, then gradually add the milk while whisking. Once smooth and thick, season with nutmeg and salt and add grainy mustard. Keep warm until serving.
  • 20 unsalted butter
  • 2 tbsp flour
  • 300 ml whole milk
  • 1 tbsp grainy mustard
  • nutmeg
  • oven
  • saucepan
  • whisk
  • fine grater

Preheat oven to 200°C/390°C. Melt butter in a small saucepan, add flour, then gradually add the milk while whisking. Once smooth and thick, season with nutmeg and salt and add grainy mustard. Keep warm until serving.

Step 4/5

Add some vegetable oil to a frying pan over medium-high heat. Sear the pork until golden brown on both sides and season with salt.
  • vegetable oil (for frying)
  • salt
  • frying pan
  • tongs

Add some vegetable oil to a frying pan over medium-high heat. Sear the pork until golden brown on both sides and season with salt.

Step 5/5

Roll out the puff pastry on a silicone mat-lined baking sheet. Spread the cooled mushroom mixture on top and place the seared pork tenderloin in the middle. Fold the ends over and press, then roll seam side down. Brush with remaining egg yolk and bake at 200°C/390°C for approx. 30 min. Let cool for approx. 15 min. before slicing. Serve the pork wellington with mustard béchamel and enjoy!
  • 1 sheet puff pastry
  • 1 egg yolk
  • silicone baking mat
  • baking sheet
  • pastry brush

Roll out the puff pastry on a silicone mat-lined baking sheet. Spread the cooled mushroom mixture on top and place the seared pork tenderloin in the middle. Fold the ends over and press, then roll seam side down. Brush with remaining egg yolk and bake at 200°C/390°C for approx. 30 min. Let cool for approx. 15 min. before slicing. Serve the pork wellington with mustard béchamel and enjoy!