IBÉRICO WELLINGTON

READY IN

50 mins

COOKING TIME

40 mins

PREP TIME

10 mins

SERVES

Serves 4

ingredients

1 Ibérico pork solomillo

IN STOCK

6 slices of serrano ham

IN STOCK

75g Galician cooked chestnuts

IN STOCK

100g mushrooms

1/2 tbsp chopped rosemary

2 tbsp sherry wine

IN STOCK

320g ready-rolled puff pastry

1 tbsp N&S Olive oil

IN STOCK

1 egg, beaten

Salt and pepper

Method:

To make the mushroom & chestnut duxelle: in a food processor, using the pulse function, blitz the mushrooms until they are the size of a grain of rice, then place them into a bowl. Repeat with the chestnuts then mix them with the mushrooms.
Heat the olive oil in a frying pan, add the mushrooms and chestnuts, along with the rosemary and the sherry wine. Cook, stirring occasionally, until the wine has evaporated and the mixture has softened (10min approx). Reserve and leave the duxelle to cool.
Season the tenderloin and sear in a hot frying pan or on a griddle. Leave to cool.
When all the ingredients are at room temperature, lay the slices of ham in a sheet of cling film. Add a layer of the duxelle and then place the tenderloin on top. Wrap the tenderloin tightly with the help of the cling film. Let it rest in the fridge for at least a couple of hours.
Pre-heat the oven to 200°C, 180°C fan, Gas mark 6. Unroll the pastry onto a baking sheet. Trim a 2cm strip off one long side and reserve.
Place the ham-wrapped tenderloin in the centre (having removed the cling film). Brush the edges of the pastry with beaten egg then fold the pastry to completely encase the tenderloin.
Use the reserved pastry to cut shapes to decorate the Wellington, then brush with the remaining egg.
Bake for 30 minutes.
Leave to rest for at least 5 minutes before slicing to serve.

Little tip:

This recipe lends itself to advance preparation, perfect when entertaining. The whole Wellington can be made the day before, ready to bake for minimum stress!

Tags: Christmas Recipes