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Here ya go, Diane, welcome to the board!
Pork Wellingtons
(Cuisine at home, December 2003, Issue 42, p. 23)
Makes: 4-6 Servings Total Time: About Hour + Chilling Rating: Intermediate
For the Pork Wellingtons—
Prepare and Stuff:
2 pork tenderloins (6-8 oz. each)
4 oz. Boursin cheese
Roll Tenderloins in; Sear in 1 T. Olive Oil:
6 oz. prosciutto (3 oz. per tenderloin)
Trim; Wrap Each Tenderloin in:
1 sheet thawed puff pastry, rolled to a 16x12" rectangle
Brush Pastry with; Chill and Bake:
1 egg beaten with 1 T. water
For the Apple-Sage Sauce—
Saute in 1 T. Unsalted Butter:
1/2 cup yellow onion, chopped
1/4 cup carrot, chopped
1/4 cup celery, chopped
1 T. tomato paste
2 bay leaves
Deglaze with:
1/4 cup apple juice or cider
1/4 cup dry white wine
Add and Simmer; Strain:
3 cups low-sodium beef broth
Combine; Whisk in:
2 T. cold water
2 t. cornstarch
Finish Sauce with:
1 T. apple jelly
1 T. truffle butter, optional (or substitute with 1 T. unsalted butter)
2 t. minced fresh sage
Salt and pepper to taste
PJ
PJ
Posts: 3,714
Threads: 0
Joined: Jan 2006
Woops, just noticed you said the premiere issue, I couldn't find the pork version from that one but I'll give you the beef version from that issue if it helps any.
Beef Wellington
(Cuisine, October 1996, Premier Issue, p. 7)
Makes: 4 Wellingtons Total Time: 55 Minutes Rating: Advanced
Thaw:
2 sheets Pepperidge Farm puff pastry
Prepare and Sear:
4 6 oz. beef tenderloin
Saute:
2 T. olive oil
12 shiitake mushrooms, stems removed
1 clove garlic, minced
1 t. fresh thyme, chopped
Assemble in Puff Pastry:
Seared filets
Mushroom mixture
4 slices prosciutto, thinly sliced
Brush with and Bake:
2 large eggs mixed with 2 T. milk
Related Recipes:
Merlot Sauce
Preheat grill to high.
Thaw puff pastry and set aside.
Prepare the tenderloin by first removing the silverskin as shown on the right. Then slice into filets about 11/2" thick.With this thickness, the meat won’t overcook (they’ll be about medium rare), and it makes a nice presentation. Tie each filet as shown. Lightly coat the preheated grill with nonstick spray. Sear filets just until browned on the outside, about 1 minute on each side. Don't overcook the meat. You’re only trying to brown the meat to seal in some of the juices, add flavor, and start the cooking process. The baking will finish cooking the meat. Salt and pepper the meat and chill thoroughly to prevent any contamination. Turn grill off and preheat oven to 400°.
Saute shiitakes in olive oil. Add the chopped garlic to the mushrooms. When you smell the garlic cooking, remove from heat—about a minute. With the pan off the heat, add the fresh thyme and salt to taste. The pan’s heat will be all you need to infuse the mushrooms with the thyme. Set the mixture aside to cool.
Assemble Wellingtons by layering filets with prosciutto and mushroom mixture as shown below. Wrap and puff pastry and place the pastries on parchment lined baking sheet.
Brush each with eggwash. Bake for 25 minutes and serve. Shown here with Merlot Sauce.
Sorry about that, Diane. I'll look some more.
PJ
PJ