Wellington Tenderloin by Willy
Ingredients:
- 2 sheets of puff pastry
- 100g Serrano ham (preferably Ibérico)
- 1 Ibérico pork tenderloin
- 200g mushrooms
- 1 onion
- 1 egg
- 1 tablespoon mustard
- Foie pâté (optional)
- Salt and black pepper
- Extra virgin olive oil.
Utensilios:
Preparación: paso a paso
| 1 |
Slice the mushrooms and onion into thin strips and sauté them in a pan with olive oil, adding salt and pepper to taste, until the vegetables are tender. |
| 2 |
Place the vegetables in a blender and process them (small pieces can remain). |
| 3 |
In the same pan, sear the tenderloin with salt and pepper to taste, making sure to brown it on all sides. |
| 5 |
Place the puff pastry on your work surface and set the rolled tenderloin with ham on top. Wrap it up in the pastry and add extra strips to create a lattice on top. |
| 6 |
Brush with egg and bake for 20–25 minutes at 180 degrees. And that’s it—enjoy!. |
Presentación
Serve the Wellington Tenderloin freshly baked, sliced to reveal its delicious center, alongside a creamy mashed potato and some sautéed or steamed vegetables.
Add a sprinkle of fresh herbs on top for color and freshness. It’s perfect to impress guests on special occasions!.
Step-by-step video – Wellington Tenderloin by Willy
If you want to follow every step thoroughly and make sure your Wellington Tenderloin comes out perfectly, don’t worry. The video recipe also shows the entire process explained clearly and simply, so you can see how it’s done. Don’t miss it—give it a try!.
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@RECETASDEWILLY
@Recetasdewilly focuses on sharing healthy and creative recipes designed to pleasantly surprise his followers. Willy presents himself as a private chef, using his account to showcase dishes that combine flavor and well-being. With over 534,000 followers, his content is known for a friendly and visually appealing style, making it ideal for anyone seeking healthy culinary inspiration in everyday life.







