This dish came about partially by accident. Partially because I had been eyeing Beef Wellington on Pinterest since I was planning my holiday menus months ago. Mostly however, because my 10 year old saw puff pastry in our fridge and said “aw mom I don’t feel like eating chicken pot pie!!”
She was right. That is why puff pastry was in the fridge. Chicken pot pie was my original plan for dinner that night. She is not a fan of peas and even though, because of this, I omit the peas in my pot pie recipes she still gripes once in a while about the thought of them maybe, possibly, perhaps being in her dinner. She’s also one of those kids who doesn’t like her food touching. The meat has to be separate from her greens. The starch can’t be touching anything on the plate. She is a good eater but she has her quirks too.
Any how, no pot pie- no pot pie. What to make?
I had a pork tenderloin that I needed to use soon. I had mushrooms. The puff pastry. Pork Wellington! “Let’s wing it” I thought–and the outcome was absolutely scrumptious. My husband James even said “Sarah this tastes amazing!”
And that’s really all I needed to hear. I will be making this again. And again. And well probably forever cause it’s a winner!
Here’s how to make it!
- 2-3lb pork tenderloin- plain or pre seasoned depending on your preference.
- 1 sheet of frozen puff pastry, thawed
- 1 c of Bella mushrooms, sliced
- 1 shallot, chopped
- 2 cloves of garlic, chopped
- 2-3 sprigs of thyme
- 4-5 slices of good provolone cheese
- 1/2 cup shredded Parmesan cheese
- Salt and pepper
- 2 tbsp olive oil
- 1 tbsp of butter
- 1 egg
- Parsley to garnish (optional)
Preheat oven to 375
If your tenderloin is pre seasoned or marinated skip over salting it. Other wise season the pork generously with salt and pepper.
Heat a cast iron skillet on high. Add your olive oil and butter to the skillet and sear the tenderloin on ALL sides.
Once seared, set it aside to rest.
Sauté your shallot and mushrooms until browned and cooked completely, add more olive oil if needed. Season with salt and pepper. Next, add in your garlic and thyme. Cook for 1-2 minutes longer.
On a parchment lined baking sheet, lay out the puff pastry. Spoon the mushroom mixture in the middle of the pastry, leaving room at the edges. Top with parmesan and then provolone.
Then place the seared tenderloin on top of that and carefully wrap the puff pastry around it. Pinching the seams.
Turn the Wellington seam side down. Cut 3-4 slits in the top of the pastry to allow steam to escape.
Whisk your egg and brush over the top of the pastry. Garnish with chopped parsley and more Parmesan if desired and bake 30-35 minutes. Check at 25 min to be sure pastry isn’t getting too brown.
Let the Pork Wellington rest covered with foil for 5-10 minutes before slicing and serving.
Meaty, cheesy, savory, doughy goodness!!!
I am pretty sure this recipe comes with a satisfaction guarantee!
Do yourself a favor and try it. You will thank yourself for it!