Pork Wellington with Green Pea Duxelles and Champagne Sauce

Name: Pork Wellington with Green Pea Duxelles and Champagne Sauce
Prep time: 35 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 portions
Ingredients: 1 pork tenderloin; 1 ¼ tsp fine sea salt; 4 pinches ground black pepper; 80 g onions; 20 g unsalted butter; 200 g frozen green peas; 20 g fresh parsley leaves; 20 g water; 320 g puff pastry; 2 Tbsp breadcrumbs; 12 slices prosciutto; plain flour; 1 medium egg; 150 g whipping cream; 80 g onions; 10 g unsalted butter; 150 g Champagne; 150 g water; 10 g cornflour; 1 heaped tsp chicken stock paste, homemade

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Schwierigkeitsgrad medium

Arbeitszeit 35 Min

Gesamtzeit 1 Std. 15 Min

Portionen 6 portions

Zutaten

1 pork tenderloin (approx. 500 g)
1 ¼ tsp fine sea salt
4 pinches ground black pepper
80 g onions quartered
20 g unsalted butter plus 1 Tbsp
200 g frozen green peas defrosted
20 g fresh parsley leaves
20 g water
320 g puff pastry (see tip)
2 Tbsp breadcrumbs
12 slices prosciutto
oder streaky bacon, cured and smoked
plain flour for dusting
1 medium egg beaten

150 g whipping cream
80 g onions quartered
10 g unsalted butter diced
150 g Champagne
oder white sparkling wine
150 g water
10 g cornflour
1 heaped tsp chicken stock paste, homemade
oder 1 chicken stock cube (for 0.5 l)

Nährwerte: pro 1 portion
Brennwert: 680.9 kcal / 2848.9 kJ
Eiweiß: 34.2 g
Fett: 42.3 g
Kohlenhydrate: 36.1 g
Ballaststoffe: 3.3 g
gesättigte Fettsäuren: 16.9 g
Natrium: 1523 mg