Pork Wellington


1 pork fillet

1 packet puff pastry sheets

1 pack sliced prosciutto (cured ham)

1 portion of mushroom duxelle

1 egg for egg wash

To make the mushroom duxelle

1 packet of button mushroom

1 small onion finely diced

1 pinch dried tarragon

250ml cream

Knob of butter


Finely chop the mushrooms or use a food processor.

Sweat off the onion gently over a medium heat in the butter. Add the chopped mushrooms and sweat off until the juices evaporate. Add the tarragon and then cream,  reduce the cream by half, season with salt and cracked black pepper. Allow to cool before using.

To make the Pork Wellington

Season the pork fillet and fry in a hot pan until you get a golden colour on the outside. Leave to cool and put into your fridge until ready to use.

Layout the sheet of puff pastry and egg wash, line with sheets of the cured ham. Then place the pork fillet down the middle and top it with the mushroom duxelle. Fold the pastry over and seal on the end.

Bake at 200c for 25 minutes. Rest for 5 minutes and carve.

Serve with new potatoes, buttered cabbage and red wine gravy.

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