Pork Wellington and foie gras sauce

Mushrooms Duxelles

1. In a frying pan, melt the butter and soften the shallots for about 3 minutes over low heat.
2. Add the mushrooms and brown. Deglaze with white wine and reduce until dry
3. Add the chopped parsley. Add salt and pepper. Remove from the heat and allow to cool for 10 minutes.

Foie gras sauce

1. In a small skillet, melt the butter and soften the shallot.
2. Deglaze with red wine and reduce it by half. Add the veal stock and reduce by half again. Add the foie gras and emulsify using a blender stand. Season to taste.

Pork Wellington

1. Preheat your oven to 425F.
2. Take the whole sheet of puff pastry. You will put the roast in the center.
3. Spread in this same center the duxelles of mushrooms which will cover the same surface as your roast.
4. Place the roast on the duxelles. Brush the beaten egg on the puff pastry.
5. Fold the puff pastry all the way around your roast firmly and make sure it is properly closed.
6. Now, brush the outside of your Wellington again with the beaten egg.
7. Set aside for 20 minutes in the fridge. Bake at 425F for 20 to 25 minutes. Or until the internal temperature reaches 65°C (150°F).
8. Once cooked, set aside for 5 minutes before serving.