Smoked Pork Fillet Wellington
A classic Wellington gains extra aromatic depth through a smoking phase. The pork fillet is first smoked at a low temperature and then finished cooking in puff pastry. An impressive dish for special occasions.
Ingredients(for 1 kg)
Instructions
Preparation & Marinating
2 hoursTrim the pork fillet, pat dry and coat with mustard. Mix all dry spices and rub the fillet with them. Cover and rest in the refrigerator for 2 hours.
Smoking
2-3 hoursSmoke the fillet at 80-100 °C with cherry and applewood until a core temperature of 55 °C is reached. Remove from the smoker and allow to cool completely.
Forming Wellington & Cooking
25-30 minutesRoll the cooled fillet in mushroom duxelles and puff pastry, brush with egg yolk and bake in a preheated oven at 200 °C until the pastry is golden brown and the core temperature has reached 68-72 °C.
Pro Tip
Allow the meat to cool well before wrapping in puff pastry so the pastry does not cook too early and become soggy. A prosciutto layer before the pastry provides an additional moisture barrier.
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