Pork and mushroom Wellington with mustard béchamel

Pork and mushroom Wellington with mustard béchamel

Based on 25 ratings

Difficulty

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

Ingredients

Servings2
200 g
pork tenderloin
300 g
button mushrooms
½ tbsp
grainy mustard
½
onion
½ clove
garlic
tbsp
olive oil
100 g
crème fraîche
2 sprigs
thyme
20 g
breadcrumbs
2
egg yolks
10 g
unsalted butter
1 tbsp
flour
150 ml
whole milk
½ sheet
puff pastry sheet
nutmeg
salt
pepper
vegetable oil (for frying)
MetricImperial

Utensils

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

How-To Videos

shortcut-puff-pastry

Shortcut puff pastry

how-to-clean-mushrooms

How to clean mushrooms

how-to-make-an-all-rounder-roux

How to make an all-rounder roux

Nutrition per serving

Cal856
Protein39 g
Fat60 g
Carb39 g
  • 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.
    • 300 g button mushrooms
    • ½ onion
    • ½ clove garlic
    • 200 g 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
    • 100 g crème fraîche
    • 2 sprigs thyme
    • 20 g breadcrumbs
    • 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.
    • 10 g unsalted butter
    • 1 tbsp flour
    • 150 ml whole milk
    • ½ 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!
    • ½ sheet puff pastry sheet
    • ½ 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!

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