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Pork Wellington with Green Pea Duxelles and Champagne Sauce
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Ingredients
Pork Wellington
- 1 pork tenderloin (approx. 500 g)
- 1 ¼ tsp fine sea salt
- 4 pinches ground black pepper
- 80 g onions, quartered
- 20 g unsalted butter, plus 1 Tbsp
- 200 g frozen green peas, defrosted
- 20 g fresh parsley leaves
- 20 g water
- 320 g puff pastry (see tip)
- 2 Tbsp breadcrumbs
-
12
slices prosciutto
or streaky bacon, cured and smoked - plain flour, for dusting
- 1 medium egg, beaten
Champagne Sauce
- 150 g whipping cream
- 80 g onions, quartered
- 10 g unsalted butter, diced
-
150
g Champagne
or white sparkling wine - 150 g water
- 10 g cornflour
-
1
heaped tsp chicken stock paste, homemade
or 1 chicken stock cube (for 0.5 l)
- Nutrition
- per 1 portion
- Calories
- 2848.9 kJ / 680.9 kcal
- Protein
- 34.2 g
- Carbohydrates
- 36.1 g
- Fat
- 42.3 g
- Saturated Fat
- 16.9 g
- Fibre
- 3.3 g
- Sodium
- 1523 mg
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