Pork Wellington with Asparagus and Mushroom Duxelle Stuffing and a Tarragon and Brandy Sauce -

Ingredients

• Shop bought puff pastry.
• 5 x thin slices Parma ham
• A load of Chestnut mushrooms very finely chopped
• 4 or 5 x asparagus spears very finely chopped
• 5x Shallots, very finely chopped
• 3 x cloves of garlic, very finely chopped
• 15(ish) Tarragon leaves (more depending on how you feel about tarragon)
• Brandy, big generous glug
• Truffle oil if you have it or olive oil
• salt and pepper
• Pork tenderloin
• 1 x shallot (minced)
• 1/2 x clove of garlic (minced)
• 1 x cup chicken stock
• Brown sugar (sprinkle)
• Brandy, big glug
• Tarragon
• Single cream