Christmas Pork Wellington Wrapped In Foie Gras and Mushrooms
300g Pork Loin
200g ready-made Puff Pastry
145g Foie Gras Goose Liver
250g Shitake Mushrooms
2 tsp grounded Nuts
2 Egg yolks
1 sprig of fresh Thyme
1 tsp minced Garlic
2 tsp Extra-virgin Olive Oil
Salt and Pepper to taste
Black Pepper Mushroom Sauce:
1 tbsp blended Shitake Mushrooms
3 - 4 Mushrooms (sliced)
½ cup Bulla Cream
½ tsp ground Black Peppercorn
1 tbsp Cornstarch Salt to taste
Remove mushrooms stems. Cut away the ends and scrap off outer layer. Rinse and cut the mushrooms into smaller pieces for easy blending.
Add mushrooms, salt and pepper, to blend into a puree. Scoop out 1 tbsp and keep aside to make a sauce later.
Remove thyme leaves from stalk.
Heat 1 tsp of oil and sautéed garlic. Add mushrooms, thyme leaves, and fry the mixture for about 5 mins. Important: make sure mushroom mixture is dry.
Remove and mix with grounded peanuts for more flavours.
Season pork with pepper and salt. Heat another tsp of oil and sear the seasoned pork on all sides until it's brown to seal in the juices. Remove and allow to cool.
Roll out a generous length of cling film, spread mushroom mixture to form a rectangular shape.
Top with foie gras. Make sure you cover the entire area.
Place the pork fillet in the middle, and roll the foie gras and mushrooms mixture into a tight roll.
Twist the ends to secure the cling wrap. Refrigerate for about 15 mins to allow the shape to set.
Roll out the pastry thinly, and egg wash the edge of the pastry.
Unwrap the meat from the cling film, and place the pork in the middle.
Wrap the pork in the pastry, cut off any excess and tuck in neatly. Next, wrap it tightly in cling wrap and refrigerate for 5 mins.
Use the excess pastry to make patterns. I used a cutter to cut out some stars to place on top of the pastry to give it some festive cheer.
Remove wrap and brush it with egg yolk. Sprinkle with salt. Pre-heat the oven to 250° C, and bake the wellington for about 30 min. Use a satay stick to pierce through pork to check if it's thoroughly cooked. If there's resistance, bake for another 5 mins. * Don't bake for too long, or pork will be tough.
Rest for about 10 mins before slicing. Serve your succulent Christmas Pork Wellington with the yummy Homemade Mushroom Sauce!
To make the Black Pepper Mushroom Cream Sauce, simply sautéed the blended mushrooms. Next, add black pepper and #Bulla Cream to cook for about 2 mins on low fire. Lastly, add sliced mushrooms, and mix well. Stir in cornstarch and serve with your Pork Wellington.
If you've excess pastry skin, don't throw them away. I enjoy eating Vol au Vent, so I used the excess to make some shells for my excess foie gras mushroom fillings. I kept them in an air-tight container and put it in the refrigerator. Simply cook fillings & fill the pastry shells when ready to eat.