|400 g||pork tenderloin|
|600 g||button mushrooms|
|1 tbsp||grainy mustard|
|2½ tbsp||olive oil|
|200 g||crème fraîche|
|20 g||unsalted butter|
|300 ml||whole milk|
|1 sheet||puff pastry|
|vegetable oil (for frying)|
Clean the mushrooms and slice. Peel onion and garlic and dice. Trim the ends off of the pork tenderloin then pat dry.
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.
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.
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.
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!