Pork Wellington with Green Pea Duxelles and Champagne Sauce

Pork Wellington with Green Pea Duxelles and Champagne Sauce

4.7 18 rating

Prep. 35min

Total 1 h 15min

6 portions

Ingredients

Pork Wellington

pork tenderloin (approx. 500 g)
1
fine sea salt
1 ¼ tsp
ground black pepper
4 pinches
onions quartered
80 g
unsalted butter plus 1 Tbsp
20 g
frozen green peas defrosted
200 g
fresh parsley leaves
20 g
water
20 g
puff pastry (see tip)
320 g
breadcrumbs
2 Tbsp
prosciutto
12 slices
streaky bacon, cured and smoked
plain flour for dusting
medium egg beaten
1

Champagne Sauce

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

Difficulty

medium

Nutrition per 1 portion

Sodium 1523 mg

Protein 34.2 g

Calories 2848.9 kJ / 680.9 kcal

Fat 42.3 g

Fibre 3.3 g

Saturated Fat 16.9 g

Carbohydrates 36.1 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

140 Years: Celebrating with Bubbles 10 Recipes
UK and Ireland

You might also like...

Baked Pork Loin with Creamy Mushroom Sauce and Rice

1 h 20min

Beetroot Curls Salad with Feta and Walnuts

15min

Salmon Rillette, Onion Chutney, Toasted Sourdough

1 h 25min

Salmon with Lemon Hollandaise, Asparagus and Rice

45min

Fillet of Beef with Porcini Parmesan Stuffing and Red Wine Gravy

1 h 20min

Choux Bites with Tarragon Chicken Salad

2 h

Porchetta with Orange, Fennel, Chilli and Sage - Porchetta agrumata con finocchio, peperoncino e salvia

10 h 55min

Lemon Tiramisu

6 h 25min

Christmas Baked Cod (Portugal)

1 h 15min

Roast Spiced Duck with Plums and Cauliflower Potato Purée

2 h

Sautéed Pork with Cider

55min

Duck Breast with Parsnip Purée and Red Wine Reduction

50min