In the classic original, Wellington meat is made from beef tenderloin wrapped in mushroom pasta with ham. But since beef tenderloin has an exorbitant price, and mushrooms are not to everyone's taste, I decided to simplify this recipe and make it a little on your own, may the chef forgive me who came up with this wonderful dish
Ingredients: pork tenderloin, cream cheese with herbs, yolk, dill, parsley, rosemary, salt, pepper, puff pastry, for brushing, yolk, cream
Cooking method:
Cut off the entire film from the meat and remove all veins. Cut into 2 halves. Fry in butter or lard, season with salt and pepper and let cool slightly.
Mix cream cheese with yolk and herbs, pepper and salt to taste.
Cut the roll of dough into 2 parts, grease with sauce and transfer the tenderloin to the filling, wrap the edges with an overlap and close the edges, transfer to a baking sheet and decorate as you wish.
We bake in the oven at a temperature of 220 degrees (preheated) on the lowest bus for 20 minutes, then on the middle bus for another 8 minutes. Before baking, brush with a mixture of yolk and cream.
Happened. Incredibly delicious.
I apologize if the photo is not very high quality.
Good luck everyone with your cooking ❤️