To celebrate is to enjoy. And could there be anything better than Ibérico Tenderloin Wellington so that the festivities at the table will include all things wonderful.
Sierra de Codex Ibérico Tenderloin is the most refined piece that is to be found amongst the choice cuts of the Ibérico Pig, as it is both juicy and tender and if you were to prepare a Wellington style dish, then it will represent an absolute revitalized classic. As a main dish: either an entire tenderloin or half a tenderloin per person (depending on appetites). As one more dish to be included in a food fest, well a couple of slices per person would be ideal.
If it is a recipe that you are looking “to copy”, well the original Beef Tenderloin Wellington, adapting the cooking time to the size of the Ibérico tenderloin, will be just perfect. Now however, if you swap the typical mushrooms for King Trumpet Mushrooms or any other wild mushroom that you may have at hand, or the normal pâté de foie for an Ibérico pâté, well then you will be imparting your own very personal twist to it. The twist of the great festivities.
And the recipe you ask? Well there are many proposals to be found, yet most are based on the same principles:
- Trim the tenderloin, removing the thinner part. This way it will cook evenly.
- Sear the tenderloin in a frying pan (only sear, do not cook) and let it cool down.
- Pull out some cling film and lay it flat. Then you layer, starting with a layer of Sierra de Codex Ibérico Ham slices, then add a thin layer of Mushroom Duxelles (normally prepared with finely chopped mushrooms that are sauteed until they lose their natural liquid and start to dry up, adding whatever condiments you wish).
- Place the seared tenderloin on top of the Duxelles and wrap the whole lot around the tenderloin, pulling on the cling film to help you out with the rolling.
- Let the bundle rest for a while (you can even carry out these steps the day before).
- When you are ready to get cooking, lay out another layer of plastic wrap and place a sheet of puff pastry on top. Prick the sheet of pastry with the tines of a fork so that it doesn’t puff up and then spread the sheet of pastry with a layer of pâté.
- Then place the seared and chilled tenderloin on top of the puff pastry and pâté layer and wrap it all up with the help of the cling film. Trim any overhanging pastry and seal it well, then brush the pastry with some beaten egg and bake it for 30 minutes in a 200ºC oven.
And there you have it, your star dish all ready to go! You can serve the whole thing on a platter or you can slice it up into 3-4 cm rounds and plate it up individually. The result is nothing short of a celebration feast.
Pork tenderloin in wellington style with mushrooms in puff pastry. Top view
