Pork Wellington

Prepare the ingredients. Prepare all the ingredients and preheat the oven to 200 C.

Slice the shallot. Finely chop the shallot.

Slice the mushrooms. Slice the mushrooms.

Season the meat. Season the pork tenderloin with salt and pepper.

Sear the meat. Heat a little oil in a pan and quickly sear the tenderloin on all sides in the pan (about 6 minutes).

Saute the shallot and mushrooms. Add the shallot and mushrooms to the same pan and saute for about 5 minutes, until most of the moisture from the mushrooms has evaporated.

Add the demi-glace. Add half of the demi-glace (save the rest for serving) and simmer for another 5 minutes or so. Transfer the mixture to a cutting board - if a lot of sauce remains in the pan, you can separate it from the mushrooms and save it for the end with the meat.

Chop the mushrooms. Finely chop the mushrooms (or briefly blend them, or pulse them in a food processor).

Lay the cured ham on the pastry. Arrange slices of cured ham in the center of the puff pastry.

Add the mushroom mixture and the tenderloin. Spread the chopped mushroom mixture over the ham, place the seared tenderloin on top, and brush it with mustard.

Wrap the pastry and seal the ends. Wrap everything in the puff pastry and seal the ends well. Transfer to a baking sheet seam-side down so the pastry does not open during baking.

Bake. For a nicer color, you can brush the pastry with beaten egg. Bake in the oven for about 25-30 minutes. If you have a probe thermometer, the ideal internal temperature of the meat after removing it from the oven is 55-60 C.

Serve. After baking, let the meat rest for about 5 minutes. Serve with the remaining warmed demi-glace sauce 🍽️