Pork fillet coated with apple and mushroom duxcelle, wrapped in puff pastry, served with a rich red wine sauce
2 Pork fillets (weight 450g – 500g each)
1 small onion
1 firm green apple
1 packet ready rolled reduced fat puff pastry
½ bottle of red wine
250ml chicken or beef stock
1 tsp tomato paste
2 tsp redcurrant jelly
- Pre heat oven to 200°C/Gas Mark 6. Trim any fat and sinew from the pork fillet and cut two 4inch pieces from each fillet (trimmings can be used for stroganoff or meatballs). Season the pork fillet and rub with a little vegetable oil. Seal the pork fillet in a hot frying pan and put to one side.
- Finely chop the mushrooms and half the onion (can be done in a food processor). Using the same pan as the Pork was sealed in add the mushroom and onion mix, grate in the apple, season and cook on a medium heat until all the moisture has been evaporated and you are left with a dry mushroom and apple paste.
- Divide the mushroom and apple duxcelle into 4 and spread over each pork fillet.
- Cut the rolled puff pastry into 4 pieces and roll out to approximately 21 x 18cm. Place a pork fillet on one side of the puff pastry, moisten the edge of the pastry with egg wash, fold the pastry over and seal around the pork. Trim any excess pastry and crimp edges with a fork. Brush all over with egg wash.
- Place on a non-stick baking tray dusted with flour and cook in a pre-heated oven for 25 minutes. Remove from the oven and allow to rest for 5 minutes.
- Whilst the wellingtons are cooking finely chop the remaining onion and put into a sauce pan with the red wine, tomato puree and red currant jelly. Bring to the boil and reduce by 2/3. Add the chicken/beef stock, bring to the boil and reduce by half. Check seasoning and consistency, you may want to thicken with some corn flour or gravy granules. Pass the sauce through a sieve.
- Slice the wellingtons in half at an angle and arrange on a plate, drizzle with the red wine sauce.
Serve with sage roasted Charlotte potatoes, carrot and parsnip crush and wilted spinach.