Pork filet à la Wellington in puff pastry with Brussels sprouts-apple-vegetables and small buttered potatoes

Name: Pork filet à la Wellington in puff pastry with Brussels sprouts-apple-vegetables and small buttered potatoes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 discs (à 75 g) deep-frozen puff pastry; 1 Onion; 150 g Mushrooms; 1 (approx. 400 g) Pork tenderloin; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 collar Parsley; 1 egg (size M); 1 TABLESPOON Whipped cream; 750 g Brussels sprouts; 2 Apples; 1 TABLESPOON Butter or margarine

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 discs (à 75 g) deep-frozen puff pastry
1 Onion
150 g Mushrooms
1 (approx. 400 g) Pork tenderloin
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 collar Parsley
1 egg (size M)
1 TABLESPOON Whipped cream
750 g Brussels sprouts
2 Apples
1 TABLESPOON Butter or margarine

Directions

1
Defrost the puff pastry. Peel and finely chop the onion. Clean, wash and chop the mushrooms. Wash the fillet, dab dry. Fry the meat in 1 tablespoon of hot oil all around for about 5 minutes.
2
Season with salt and pepper. Take it out. Heat 1 tablespoon of oil in the frying fat. Fry onion and mushrooms for 5 minutes. Season. Wash the parsley and chop it, except for something to garnish. Stir into the mushroom mixture.
3
Place the puff pastry slices on top of each other. Roll out on a floured work surface (approx. 20 x 30 cm; depending on the size of the fillet). Spread the mushroom mixture on top, leaving an approx. 2 cm wide edge free.
4
Place the fillet on the mushroom mass. Separate the egg. Brush edges with egg white. Whip the dough and press it on. Whisk egg yolk and cream. Spread the dough with it. Place on a baking tray lined with baking paper.
5
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 20 minutes. Clean and wash the Brussels sprouts, cut the stems crosswise. Cook in boiling salted water for about 15 minutes. Wash, quarter, core and dice apples.
6
Heat the fat. Sauté apples for about 5 minutes. Add drained Brussels sprouts and steam briefly. Season to taste. Serve everything. Garnish with parsley. Buttered potatoes taste good with it.