Pork Wellington with Green Pea Duxelles and Champagne Sauce

Name: Pork Wellington with Green Pea Duxelles and Champagne Sauce
Prep time: 35 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 portions
Ingredients: 1 pork tenderloin; 4 pinches ground black pepper; 1 ¼ tsp fine sea salt; 80 g onions; 20 g unsalted butter; 200 g frozen green peas; 20 g fresh parsley leaves; 20 g water; 320 g puff pastry; plain flour; 2 Tbsp breadcrumbs; 12 slices prosciutto; 1 medium egg; 150 g whipping cream; 80 g onions; 10 g unsalted butter; 150 g Champagne; 150 g water; 10 g cornflour; 1 heaped tsp chicken stock paste, homemade

5.0 (7 ocen)

Bezpłatna rejestracja

Poziom trudności średni

Czas przygotowania 35 min

Czas całkowity 1 godz. 15 min

Liczba porcji 6 portions

Składniki

1 pork tenderloin (approx. 500 g)
4 pinches ground black pepper
1 ¼ tsp fine sea salt
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)
plain flour, for dusting
2 Tbsp breadcrumbs
12 slices prosciutto
lub streaky bacon, cured and smoked
1 medium egg, beaten

150 g whipping cream, cold
80 g onions, quartered
10 g unsalted butter, diced
150 g Champagne
lub white sparkling wine (e.g. Cava, Prosecco)
150 g water
10 g cornflour
1 heaped tsp chicken stock paste, homemade
lub 1 chicken stock cube (for 0.5 l), crumbled

Wartości odżywcze: na 1 portion
Kalorie: 2848.9 kJ / 680.9 kcal
Białko: 34.2 g
Węglowodany: 36.1 g
Tłuszcz: 42.3 g
Tłuszcz nasycony: 16.9 g
Błonnik: 3.3 g
Sód: 1523 mg