Pork Wellington - Miele DGC 6000 XL Cookbook

Ingredients
1 piece of pork fi llet
(approx. 400 g)
Salt
Pepper
1 tbsp clarifi ed butter
Filling:
1 small carrot
1 small courgette
200 g good quality pork
sausage meat
4 tbsp cream
60 g mature Cheddar, cubed
4 sage leaves
Salt
Pepper
Pastry:
375 g pack of puff pastry
4 slices of cooked ham
To glaze:
1 medium egg yolk
A pinch of salt
1 tbsp milk
Baking parchment
274 Meat

Pork Wellington

Serves 4
1
Season the meat with salt
and pepper, and sear it on all
sides in the clarifi ed butter in a
frying pan.
2
Peel and dice the carrot.
Dice the courgette. Place the
carrot and courgette in separate
perforated containers and cook
(see below for settings). Mix the
sausage meat with the vegeta-
bles and add the cream and the
cheese.
3
Finely chop the sage leaves
and add to the mixture.
Season with salt and pepper.
4
Roll out the pastry on a
fl oured surface. Arrange the
ham slices on top, and spread
the sausage meat mixture evenly
over the ham. Place the pork
fi llet on top.
5
Roll up the pastry to make
a parcel, turn it over so that
the seam is underneath, and
place it on a universal tray.
6
Mix the egg yolk with the
milk and a pinch of salt.
Brush over the pastry and bake.
Settings: Step 2
Function: Steam cooking
Temperature: 100°C
Duration: 4 minutes
Automatic programme: Step 6
Automatic programmes » Meat
» Pork » Pork tenderloin» Pork
en croûte» Bake
Duration: 55 minutes
Settings: Step 6
Function: Fan plus
Step 1: Pre-heat
Temperature: 165-200°C
Step 2: Bake
Temperature: 165-200°C
Duration: 55 minutes
Shelf level: 1