Ah Sir's Recipe - 28. Fillet of Pork Wellington

Ingredients (for 4):

• Fillet of pork - 450 g
• Pate de Foie - 45 g
• Mushroom - 100 g
• Garlic - 2 tsp
• Onion - 50 g
• Butter - 1.5 tsp
• Brandy - 1.5 tsp
• Red wine - 1.5 tsp
• Flour - 3 tsp
• Salt - 1/2 tsp
• White pepper powder - 1/2 tsp
• Parma ham - 6 pieces
• Puff pastry - 1 sheet

Procedures:

1. Trim the fillet and remove the fat and tendon, then marinate with salt and white pepper powder.

2. Sear the fillet with oil until both sides turns brown. Remove to cool down.

3. Chop the onion finely.

4. Chop the garlic finely.

5. Chop the mushroom finely.

6. Saute the onion with butter.

7. Add garlic, mushroom and pate de foie, then add brandy and red wine. Remove to cool.

8. Place a plastic wrap on bottom, then put the Parma ham on top. Place the fillet on top of Parma ham and wrapped with the mushroom and foie paste.

9. Wrap the Parma ham tightly on the fillet.

10. Put the meat inside a puff pastry.

11. Coat the pastry with whisked egg. 

12. Bake in pre-heated oven at 220 degree Celsius, until the color turns golden brown.

13. Serve with Bordealise Sauce.