Pork Wellington with Asparagus and Mushroom Duxelle Stuffing and a Tarragon and Brandy Sauce -
Indulge in tender pork tenderloin stuffed with mushroom, asparagus, and tarragon duxelle, finished with a brandy-tarragon sauce—perfect for special occasions!
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Cooking tools:
- Rolling pin
- Cutting board
- Chef's knife
- Skillet
- Stove
- Oven
- Baking sheet
- Pastry brush
- Mixing bowl
- Saucepan
- Wooden spoon
- Spoon
- Measuring cup
- Fork
- Plate
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
- 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
- Salt, pepper
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