Pork wellingtons with marsala sauce recipe - Australian Butchers

Ingredients

• 2 thick (about 450g each) pork fillets, trimmed
• 1 tablespoon olive oil
• 30g butter
• 1 small brown onion, finely chopped
• 2 garlic cloves, finely chopped
• 300g button mushrooms, finely chopped
• 1/3 cup Marsala
• 3 teaspoons fresh thyme leaves
• 2 sheets frozen butter puff pastry
• 8 slices Australian prosciutto
• 3 teaspoons Dijon mustard
• 1 egg, lightly whisked
• MARSALA SAUCE
• 1 tablespoon cornflour mixed with 1 tablespoon water
• 1 cup beef stock
• 1 teaspoon fresh thyme leaves