Pork Wellington With Truffle Madeira Sauce

recipe image

“Fillet of crimson meat with mushrooms, paté cooked in pastry. served with a madeira truffles sauce.”

Ready In:
1hr 35mins



  • 1

    (1 1/2 kg) filet of crimson meat

  • olive oil

  • 30

    g butter

  • 200

    g foie gras pate (right here is costly chicken liver pate will most certainly be extinct as an alternative)

  • 4

    ready ready pancakes

  • 1

    egg, beaten

  • puff pastry sheet

  • 70

    g butter

  • 1

    small onion, finely chopped

  • 300

    g finely chopped blended mushrooms (brown, blue, chantrelles or whatever is in season)

  • 3

    tablespoons heavy cream (double)

  • 1

    tablespoon chopped contemporary parsley

  • salt & freshly ground murky pepper

  • 1

    cup madeira wine

  • 1

    cup crimson meat broth (retailer sold stock is k)

  • 1

    teaspoon cornflour

  • 3

    tablespoons of chopped murky truffles (very costly and will most certainly be disregarded but the flavour it provides to the dish is neatly rate the label)

  • butter


  • First safe the mushroom mixture which is ready to be made a day upfront.
  • Melt butter in fry pan add onion, saute till tender add chopped mushrooms cook dinner till moisture has evaporated, then add the cream trot over a low warmth till thickened.Add parsley and season with salt and pepper. This fragment of the dish can now be role aside,if making it a day ahead retailer in fridge till ready to make use of.
  • To role up the crimson meat warmth olive oil in a fry pan when the pan is sizzling add the crimson meat and sear both facet till browned. Purchase from warmth placed on a plate and role aside to chilly.
  • Whereas the crimson meat is cooling evenly flour a surface and roll out the puff pastry qualified sufficient to envelope the crimson meat. Take care of shut two pancakes and lay them on top of the pastry, next unfold the fois gras onto the centre of the pancakes sufficient that this can duvet the tip and facets of the fillet. (allow fois gras to reach support to room temperature as this can safe it tender and simple to unfold) Then unfold the mushroom mixture on, the identical as the fois gras rob the crimson meat and web insist on top of the mushroom combine press down gently. Take care of shut final two pancakes web insist on top of fillet.Wrap the pastry around the fillet and fold in facets to envelope crimson meat,and seal with beaten egg.
  • Turn over and web insist seam facet down on buttered baking tray. You will most certainly be capable to also enhance the tip with lower out pastry leaves while you happen to’d esteem. The wellington must be refrigerated now for one hour ahead of baking.
  • To cook dinner preheat oven to 190°C and bake crimson meat till pastry is golden brown approx 35-Forty five minutes, a little longer while you happen to seize your crimson meat extra neatly carried out. Purchase from oven and stand for 10mins ahead of serving.
  • Making ready the madeira truffle sauce.
  • Elevate broth and madeira to boil then turn down warmth and simmer till reduced by half of. Combine cornflour with water to have a paste and add perfect to thicken a little, add truffles allow to simmer a pair of minutes extra then add butter and support straight away.
  • It sounds advanced but it absolutely truly is now no longer and it is neatly rate it for a particular occasion. Most of it will most certainly be ready upfront so it is possible you’ll perchance gain pleasure from time along with your guests while it is cooking.

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