Pork Wellington with Carrot-Potato Purée and Herbed Jus
Inspired by the elegance of French cuisine, this Pork Wellington elevates the humble pork roast to an art form. Enrobed in a flaky pastry and paired with a silky carrot-potato purée, it promises a symphony of flavors and textures, perfect for a restaurant-quality dining experience at home.
Step 1: Preheat your oven to 400°F (200°C). Season the pork roast with salt and pepper.
Step 2: In a skillet over medium heat, sauté shallots, garlic, and mushrooms in 2 tablespoons of butter until soft. Add thyme and cook for another minute. Let cool.
Step 3: Roll out the puff pastry. Spread Dijon mustard over the pork roast, then cover with the mushroom mixture. Wrap the pork in the puff pastry, sealing edges with beaten egg.
Step 4: Place the Wellington on a baking sheet, brush with the remaining beaten egg, and bake for 45-50 minutes.
Step 5: Meanwhile, boil carrots and potatoes until tender. Drain and mash with remaining butter and heavy cream until smooth. Season with salt and pepper.
Step 6: Let the Wellington rest for 10 minutes before slicing. Serve with carrot-potato purée.
A fresh arugula salad with lemon vinaigrette
Pinot Noir
Contains dairy and gluten.