Pork fillet wellington

Servings: 4

Preparation: 25 minutes

Cooking: 30 to 35 minutes

Ingredients

• 1 onion, chopped
• 60 ml (4 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
• 2 cloves garlic, chopped
• 125 ml (½ cup) sun-dried tomatoes, chopped
• 60 ml (4 tbsp) blond beer
• 2 pinches of Provencal herbs mix
• 2 pork fillets, cut in half
• 2 sheets of puff pastry, cut into squares the size of the 4 pieces
• 1 egg, yolk beaten with a fork
• 125 ml (½ cup) 35% cream
• 1 vegetable bouillon cube
• Salt and pepper to taste

Preparation

1. Preheat the oven, rack in the center, to 220 °C (425 °F).
2. In a hot pan, brown the onion in a little fat of your choice for 2 minutes.
3. Add the garlic and dried tomatoes, then the beer, the Provencal herbs and reduce for 2 minutes. Check the seasoning. Set aside.
4. In the meantime, in a hot pan, brown the pork fillets coated in Mycryo butter or in the fat of your choice. Salt and pepper then coat the pork fillets with the prepared sauce.
5. On the work surface, cut the puff pastry into squares of a size to cover each piece of pork fillet.
6. In each square of puff pastry, arrange and close each piece of meat.
7. Using a brush, brush the pastry with egg yolk.
8. Then bake for 20 to 25 minutes, until the pastry browns and rises. Then let it rest for 5 minutes before serving.
9. Meanwhile, for the sauce, in a saucepan, bring the 35% cream to a simmer then add the stock cube and reduce slightly. Check the seasoning. Set aside.
10. When ready to serve, slice the Wellington pork fillets in half and cover with sauce.