Ingredients
Directions
Preheat oven to 400 degrees
Place the mushrooms and shallots in the bowl of a food processor and process until finely chopped
Heat the butter in a large sauté pan over medium high heat and when melted and beginning to froth, add the mushroom and shallot mixture
Cook the mixture until all of the liquid is released, then add the white wine and reduce until dry
While the duxelles are cooking, trim the silver skin off of the tenderloin, and cut in half, reserve
Spread the dry duxelles mixture over a large plate and allow to cool
Combine half of the mustard and the honey, reserve
Roll out the puff pastry on a floured surface until flattened slightly, then transfer to a baking sheet lined with parchment paper
Line another piece of parchment with slices of prosciutto, slightly overlapping, the same length as the tenderloin
Line the prosciutto with the sage leaves
Rub the tenderloin halves with the mustard mixture and place one half on the herb and prosciutto
Carefully spread the duxelles over the tenderloin half, then place the other half on top, with the halves in opposite directions for even cooking
Using the parchment paper, tightly roll the prosciutto and sage around the tenderloin, tucking edges underneath to keep it closed tight
Transfer the tenderloin to the puff pastry and roll, pinching the ends to seal, and place it seam side down on the baking sheet
Whisk together the egg with about 2 tablespoons of water, and brush the entire Wellington with the egg wash
Bake for about 30 minutes, or until the pork reaches an internal temperature of 145 degrees and the Wellington is golden brown
While the Wellington is baking, combine the heavy cream and Dijon in a saucepan and bring to a boil
Reduce the heat to a simmer and reduce by half
When ready to serve, add the tarragon to the sauce, slice and serve with some of the sauce on a platter, the sliced Wellington on top, and the remaining sauce on the side
