Pork and mushroom Wellington with mustard béchamel | Recipe | Kitchen Stories

Ingredients

• 14 oz pork tenderloin
• 1.33 lbs button mushrooms
• 1 tbsp grainy mustard
• 1 onion
• 1 clove garlic
• 2.5 tbsp olive oil
• 0.75 cup crème fraîche
• 4 sprigs thyme
• 1.5 oz breadcrumbs
• 4 egg yolks
• 1.5 tbsp unsalted butter
• 2 tbsp flour
• 1.25 cups whole milk
• 1 sheet puff pastry sheet
• nutmeg
• salt
• pepper
• vegetable oil (for frying)