4 each filets, 4-6 ounces each
As needed sea salt, coriander and black pepper

4 slices pork belly from braise, 1-11/2 ounces each

1/3 cup  mushroom duxelle mixture

1 sheet puff pastry, 8 x 12

Egg wash  (beat whole egg with 1 Tablespoon water)



Preheat a cast iron pan on high heat;  add 1 Tablespoon grape seed oil and move oil to coat evenly.  Season filets and sear for 15 – 20 seconds on both sides to create nice caramelization.  Remove and chill at least one hour before assembly.



Cut puff pastry into 4 equal rectangles, 4″x8″each.   Gently stretch each square in all directions to gain approximately one inch all around.  Lay each puff  flat on work surface.
For assembly purposes, note that the finished  puff pastry for each portion will be folded in half, or 4×4.

Divide the duxelle mixture onto each portion of dough  in the center of the front half of each.
Next, place a filet on top of each duxelle pile, near to the center so when folded it cleanly encases the meat and fillings. Note you may need to reshape the filets a bit so that they are all approximately the same thickness and dimensions for even cooking.
Next, place a slice of the pork belly on top.

Now, fold the clean half of puff pastry over the meat and contents.  Gently seal into a the open edge to make a pocket like an empanada fold, starting from one side of the back and folding snuggly rounding out to the other side.  As you do this try to “burp” out any air bubbles before it is completely sealed; this will prevent bursting during  cooking. Once wellington is sealed, return to the beginning, and gently fold the first corner under itself and create a pleated look from one end to the last, constantly folding over the last pleat.  The final pleat will be tucked under and crimped to seal.

Brush each Wellington with egg wash.  Roast at 425 F for approximately 25 minutes.  Finished Wellington should register 120-125 F in the center when probed.  Lest rest for 2-3 minutes before serving.

At Service:
Place one whole wellington atop the beef demi  or mushroom  au jus. Or cut it in half  before placing it on the demi to display the interior.  See picture.



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