This mushroom crème is EVERYTHING! I have used it in the past with meat both at a New Year’s Eve party and for more casual suppers and now I’ve incorporated it into a new recipe.
It works SO well with the pork and puff pastry, and adds that lovely earthiness that mushrooms have to the dish, along with plenty of flavour and a bit of creaminess. Just love this so much. You can obviously use it in a Beef Wellington as well but there is just something about pork and mushrooms that work so well!
Pork fillet en croûte with mushroom crème, serves 2-4 (four as part of a three course meal, two as a stand alone dish)
1 large pork fillet (500g+)
1 tbsp butter
1 tbsp neutral oil
salt, black pepper
1 roll all butter puff pastry
1 egg, beaten
125 g chestnut mushrooms
1 handful dried ceps (porcini) in pieces
1 shallots, finely chopped
1 garlic clove, pressed
2 tsp Dijon mustard
1 tbsp Cognac
50 ml double cream
salt, white pepper
Brown the pork fillet on all sides in the butter and oil and medium heat. Season well. Leave to cool completely.
Soak the ceps for a few minutes then squeeze out the excess liquid. Chop all the mushrooms roughly. Heat up a knob of butter in a frying pan/ on medium heat and add shallots, garlic and mushrooms. Fry slowly adding more butter if needed. Once the mushrooms have browned, add the mustard and Cognac and let the liquid evaporate. Add the cream and let the mixture thicken. Blend to a smooth paste using a stick blender. Adjust the seasoning. Leave to cool completely.
Take the puff pastry from the fridge and roll it out. Spread out the mushroom crème but leave the edge without filling. Place the pork fillet on top of the puff pastry and roll into a parcel. Pinch together the edges to seal. Place on a parchment paper lined baking tray and decorate the top of the pastry with a small knife. Make two holes (chimneys) to let the steam out. Brush with beaten egg. Bake in a 200C oven until the pastry is golden brown and the meat almost cooked through, approx 12-15 minutes (or until the temperature of the meat is 62C). Rest for 5 minutes, then cut into thick slices and serve.