Pork Wellington, the affordable fillet that tastes like it's from a Michelin-starred restaurant!

Find out how to make Pork Wellington, a cheap, simple, accessible recipe that's perfect for any special occasion!

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INGREDIENTS

• Pork fillet

• Egg

• Peas

• Mustard

• Beets

• Speck

• Cornstarch and water

• Sesame seeds

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Instead of starting from the fillet like in the classic Wellington, we will start from the outside, creating a small omelette instead of the puff pastry.

To make a barbecue frittata, beat the eggs, incorporating air well to increase the volume during cooking, and season with salt and pepper. To cook on the barbecue, place the frittata on a baking sheet lined with parchment paper (or, in our case , butcher paper ).

The setup is indirect at 150°C with the barbecue perfectly leveled on the surface, to avoid the thickness of the omelette being uneven.

Now let's focus on the meat. We need to remove any fibrous tissue from our pork tenderloin that might interfere with chewing. Once cleaned, we round the tenderloin, removing any excess meat.

We'll cook the fillet whole in a pan with butter and a mix of spices. We'll use a hot pan because the barbecue would make it difficult to baste it with its juices.

When the butter starts to sizzle in the pan, add two pinches of rub and cook the meat until it is evenly browned on all sides.

Once the fillet is cooked, remove it from the pan and place it on a rack to cool.

It's time to check the cooking status of our omelette, which, if we've done things right, will be ready in about fifteen minutes.

The next step in the preparation will be to smoke the peas to prepare the cream.

Using a smoke box , you can transform your gas grill into a smoker. Simply fill the box with wood pellets, close it, and place it on the burners in direct contact with the flame.

Pour the peas, even if frozen, into a micro-perforated container and place them on the barbecue.

We always smoke with an indirect setup for about 10 minutes.

Meanwhile, the frittata will have cooled. We need to remove it from the parchment paper, trying to peel it away slowly and patiently to leave a "sheet" of frittata intact.

Let's go back to the fillet that has cooled on the grill, spreading some mustard lightly over its entire surface.

All the ingredients chosen are intentionally moister than those in the original recipe, because since we cannot leave the pork rare, we must balance its cooking with the moisture of the other ingredients.

Another of these moist ingredients we add is beets. For convenience, we chose pre-steamed ones, which we cut into thin slices. The beets will also help add a touch of color.

Remove the peas from the barbecue when they have absorbed a good amount of smoke: they are ready if, crushing one between your fingers, it flakes easily.

Place all the peas in a blender and quickly blend, leaving them coarsely chopped.

We are ready for final assembly.

Place a sheet of cling film on the cutting board and cover it with thinly sliced speck slices, being careful not to leave any gaps.

Take the fillet and place it at the beginning of the speck slices and roll it up using the cling film.

Once you've finished rolling it up, leave it tightly wrapped in the cling film and set it aside.

Let's move on to preparing the support.

Spread the smoked pea cream over the omelette, creating an even layer, and arrange all the beetroot slices on top, close to each other without leaving any spaces.

We assemble by taking the fillet wrapped in speck and placing it at the top of the omelette.

Gently roll the fillet inside the omelette, trimming off the excess with a knife until it is completely wrapped.

Place the completed roll on a rack and, using a brush, sprinkle the entire surface with cornstarch dissolved in water to adhere a handful of mixed sesame seeds.

We have arrived at the cooking stage.

We will have to cook it in indirect mode at 190°C until it reaches the target temperature of 65 - 70°C at the core.

Once the probe is inserted into the meat we are ready to start cooking.

Pork Wellington is a recipe that should be eaten hot, so as soon as it reaches the right temperature, cut it and serve it in slices.

The heart of the fillet will have remained pink and the outside of the omelette will have taken on a more brown color, especially at the ends.

All the colorful layers will be clearly visible: the yellow of the omelette and mustard, the green of the peas, and the red of the beetroot and speck.

When tasted, we will notice a creamy and quite moist flavor given by the pea cream and the omelette, which also help balance the saltiness of the meat and speck.

A recipe worth trying: simple if you have a little patience and perfect for an innovative reinterpretation of the classic Beef Wellington.