Ingredients
For the crispy pig skin
12inx12in Pig Skin (trimmed off a pork belly)
For the wellington
2 lb Beef Tenderloin
Frozen Puff Pastry
1 ½ lb Mushrooms
2 tbsp Dijon Mustard
2 Shallots
3 garlic cloves
2 tbsp butter
8 - 10 slice of proscuitto
1 Egg
Salt
4 - 6 Crepes
For the crepes (Optional)
3 cups spinach leaves
1 tbsp minced garlic
1 cup all purpose flour
3 eggs
2 cups milk
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
For the frying oil
4 quarts of canola oil
Tools
Skillet or pan
Oven safe tray
Blender
filet knife
Sous Vide
Vacuum seal bags
7 Toothpicks
Metal ladle
Plastic Wrap
Rolling pin
Lattice Cutter
Directions
Step 1
For the Pig Skin Prep
Step 1
If you have a skin on pork belly, remove the skin carefully with a filet knife. Once removed, try to carve off as much fat as you can without puncturing the skin. Don't worry if you can't get it all. It will be easily removed later on.
12inx12in Pig Skin (trimmed off a pork belly)
Step 2
Vacuum seal your pork skin in a bag and place in a 140°F sous vide bath for 24 hours.
Sous Vide
Vacuum seal bags
Step 3
For The Crepes (Optional)
Step 1
In your blender add spinach, garlic, flour, eggs, milk, olive oil, salt and pepper. Blend until smooth.
3 cups spinach leaves
1 tbsp minced garlic
1 cup all purpose flour
3 eggs
2 cups milk
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
Blender
Step 2
Lightly oil a medium heat pan and pour in a cup of your crepe mixture. Quickly rotate your pan to cover your entire pan with you crepe mixture. let it cook for 1-2 minutes and flip then cook for another minute. Do this 4-6 times.
Skillet or pan
Step 3
Set your crepes aside.
Step 4
For The Beef Wellington
Step 1
Remove puff pastry from the freezer so it can thaw out.
Frozen Puff Pastry
Step 2
Salt all sides of your beef tenderloin and wrap tightly in plastic wrap. Place in your fridge while you prep your ingredients. (This will help shape the tenderloin)
2 lb Beef Tenderloin
Salt
Step 3
Finely chop your mushrooms, shallots, and garlic, and add to a pan on medium heat with butter. Stirring occasionally until all the moisture is removed and the mushrooms begin to stick to your pan. Remove from the pan and set aside. (Mushroom Duxelle)
1 ½ lb Mushrooms
2 Shallots
3 garlic cloves
2 tbsp butter
Step 4
On 3-4 sheets of plastic wrap that is twice the width and length of your tenderloin, place down your crepes and overlap them slightly. (If you chose to not make crepes. Skip this step and lay down your proscuitto)
4 - 6 Crepes
Plastic Wrap
Step 5
On top of your crepes, place down your proscuitto also overlapping slightly.
8 - 10 slice of proscuitto
Step 6
On top of your prosciutto, evenly distribute your mushroom duxelles.
Step 7
Bring a pan to high heat and add a little bit of oil. Sear your tenderloin on all sides (30 seconds to 1 minute on each side. Don't forget the ends)
2 lb Beef Tenderloin
Skillet or pan
Step 8
Remove your tenderloin from the pan and coat with dijon mustard then place ontop of your crepe, proscuitto, and mushroom duxelles.
2 tbsp Dijon Mustard
Step 9
Holding onto the plastic wrap, begin to roll your tenderloin with the layers. Squeeze out as much air as possible when wrapped. You want it to be as tight as possible. Roll the plastic wrap tightly on the ends and place in the fridge.
Step 10
For the Puff Pastry
Step 1
Lightly flour your countertop to prevent the puff pastry from sticking. Using a rolling pin, roll out your puff pastry into a rectangle.
Frozen Puff Pastry
Rolling pin
Step 2
Place your puff pastry rectangle on 4-6 more sheets of plastic wrap.
Plastic Wrap
Step 3
Remove your tenderloin from the fridge and remove the plastic. Place your tenderloin on your puff pastry and tightly roll it around your tenderloin. (make it as tight as possible and make sure there are no air pockets in between the pastry)
Step 4
Set aside in the fridge to rest while you prep your pig skin.
Step 5
For the Final steps
Step 1
Remove your pig skin from the sous vide bath and scrape off as much fat as possible.
12inx12in Pig Skin (trimmed off a pork belly)
Step 2
Using a pastry lattice cutter or a knife, cut a lattice pattern in the skin. The lattice cutter won't cut all the way through the skin but it can provide a visible pattern that you can cut with a knife.
filet knife
Lattice Cutter
Step 3
Cut off any excess pig skin if there is too much. You can bake the excess pig skin and fry for pork rind chips.
Step 4
Remove your Wellington from the fridge and mix raw egg in a bowl. Paint the egg on the outside of your Wellington. Sprinkle with some salt.
1 Egg
Salt
Step 5
Spread open your lattice cut pig skin. Heat up a little if it is too firm. Drape it over top of your wellington using toothpicks on the edges to hold it in place.
7 Toothpicks
Step 6
Bake in a 425°F oven for 40 minutes or until your tenderloin reaches an internal temperature to 115°-120°F (medium rare)
Oven safe tray
Step 7
Let your wellington rest for 10 minutes. The temperature will rise to about 130°F.
Step 8
Heat 4 quarts of a high heat oil to 480°F (Vegetable oil, peanut oil, or Canola oil)
4 quarts of canola oil
Step 9
Using a deep metal spoon, carefully pour the hot oil over your Wellington to puff up the pig skin. Do several pours (even if it's already bubbled so you ensure the skin gets crispy all the way through)
Metal ladle
Step 10
Let it rest for another 5 minutes. Slice and enjoy.
