November 24th, 2016
Courtesy of DuBreton Pork
In a large pan over high heat, heat the oil and sear the pork filets on all sides. Set aside on a plate and allow to cool completely.
On a floured work surface, roll the pastry dough into a 16” x 12” (40 x 30 cm) rectangle about ¼” (0.5 cm) thick. Cut the pastry into two pieces, one measuring 6” x 12” (20 x 30 cm) and the other 10” x 12” (25 x 30 cm).
Place the 6” x 12” (20 x 30 cm) piece of dough on a baking sheet lined with parchment paper.
Brush the dough with mustard, leaving a 1” (2.5 cm) border on all sides, and sprinkle with the fresh thyme. Place one pork filet on top. Cut the liver pâté into slices and arrange on the pork, and then place the second pork filet on top. Press gently.
Brush around the border of the dough with egg wash, and then create the Wellington by covering with the second piece of dough. Seal the sides by pressing with the fingers or using a fork.
Brush the top of the Wellington with egg wash and then poke a few holes in the pastry to allow steam to escape during cooking. Refrigerate until ready to cook.
Bake in the centre of the oven preheated to 375°F (190°C) for 40 minutes or until the pastry is puffy and golden.
Meanwhile, in a small pot over medium heat, melt the butter and brown the shallot for 2 minutes.
Add the cranberries and maple syrup and cook for 5 minutes. Add the demi-glace and cream, bring to a boil and then simmer for 10 minutes. Season and set aside, keeping warm.
Remove the Wellington from the oven and let sit for 5 minutes before serving with the cranberry sauce.