Pork Wellington with Mushroom Sauce

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I  have been meaning to make this recipe for a while.  It is from the Cuisine at Home Holiday Menus magazine. (2007).

 Moe loved it.   So it is definitely a keeper.   I made a couple of changes.  Because I was just making it for the two of us, I rolled out just one sheet of puff pastry.  I cut  off the edges for decorations and then cut the remaining sheet into  four squares .  Topped two of the squares with a pork medallion,  topped with the spinach and cheese and then topped with another square.  Sealing well.  I didn't have prosciutto so I left that out and I subbed out  the goat cheese with what I had on hand, which was imported sheep's feta cheese.  Decorated and brushed with the egg wash.  

 Served with Parisienne Potatoes and Shanghai Baby Bok Choy

Pork Wellingtons
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Source:  Cuisine at Home - Holiday Menus 2007

Sear in 1 Tablespoon Olive Oil - Chill:

2 pork tenderloins
cut into 8 medallions
Salt and Pepper

Saute in 1 Tablespoon olive oil:

1 Tablespoon garlic minced
1/2 teaspoon red pepper flakes
1 bag baby spinach

Prepare: Assemble with:

1 box frozen puff pastry - thawed
4 ounces proscuitto, thinly sliced, divided
Seared medallions
2/3 cup goat cheese, divided
Sauteed spinach

Brush with:

2 eggs beaten with 2 tablespoons water

Mushroom Sauce

2 tablespoons olive oil
1/2 pound sliced mushrooms
1 chopped shallot
1 tablespoon tomato paste
2 tablespoons of flour
2 tablespoons butter

1 cup dry white wine
2 cups chicken broth
1 sprig fresh thyme
1 sprig fresh parsley

Salt and pepper medallions and sear to brown.  Please in a 450 oven for 8 to 10 minutes. Remove and refrigerate to cool.

(Use pan and drippings to saute mushrooms for sauce)

Saute garlic and pepper flakes in 1 tablespoon olive oil .  Add spinach, toss to wilt and season with salt.   Drain spinach in a sieve, pressing with a spoon until dry, then coarsely chop.  Cool.

Roll puff pastry out and cut off ends to even.  Save ends to decorate. Cut  each sheet into four squares.  Place a pork medallion on each square, top with spinach, cheese and prosciutto.

Brush Corners of pastry with egg wash and fold a corner up to the top. Fold the opposite corner to the centre in the same way:  press corners to adhere.

Tuck in the sides as if wrapping a gift and fold up remaining corners, gently stretching pastry over open areas to enclose the fillings.  Transfer Wellingtons to a parchment lined baking sheet.

Decorate Wellingtons with pastry cut outs. 

Preheat oven to 425°F with rack in lower third:  brush Wellingtons with egg wash and until golden.  About 30 minutes.  Let rest 5 minutes before serving.

Mushroom Sauce

Saute shallots in olive oil.  Add the sliced mushrooms and cook until mushrooms start to brown.  Add two tablespoons butter, the flour and cook for a couple of minutes.  Add the chicken broth, wine , tomato paste, parsley and thyme.   Simmer.  Serve with Pork Wellingtons.