We were so excited David Rutkowski, Sous Chef at the Hyatt Regency Newport's Windward Restaurant, joined The Rhode Show this morning to share one of the dishes the restaurant will be featuring during the Kinsale Festival of Fine Food, this March 8-11 (click here for details). David showed co-hosts Mary Larsen, Will Gilbert and Michaela Johnson how to imitate the Windward's Filet of Pork Wellington with Calvados Jus, an entree on their Kinsale-inspired menu designed for the festival. Below you'll find the recipe, and be sure to celebrate the Kinsale Festival of Fine Food by dining at one of the four participating restaurants (see below) or CLICK HERE.
Filet of Pork Wellington with Calvados Jus
INGREDIENTS
1 whole egg
1 tablespoon water
1 ounces of whole butter
3 ounces of wild mushrooms
1 ounces of bread crumbs
1 whole pork tenderloin, approximately 1 pound
4 1/2 ounces thinly slice prosciutto
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon chopped fresh thyme leaves
1 teaspoon all-purpose flour
1 sheet puff pastry, thawed completely
1 tablespoon whole-grain mustard
STEPS
Place a rack in the upper third of the oven and heat to 400 degrees F.
Whisk the egg and water in a small bowl and set aside. Place a sauté pan over medium heat. Melt butter; add mushrooms, and cook till tender. Once tender add bread crumbs and season with salt and pepper. Take mixture and pulse in a food processor to a semi loose consistency. Trim the pork tenderloin of any excess fat and silver skin. Slice the tenderloin down the middle lengthwise, creating 2 separate pieces. Lay the tenderloin pieces next to each other head to tail, so when laid back together they are the same size at the ends.
Lay out a 12 by 16-inch piece of parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin. Top with a second piece of parchment, and using a rolling pin, roll over the prosciutto to help adhere the pieces to each other.
Remove the parchment paper and sprinkle the prosciutto with the salt, pepper, and thyme. Set the tenderloin down the middle of the prosciutto. Spread the mushroom mixture in between the 2 pieces of tenderloin and push back together so the mushrooms are held between them. Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package.
Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches. Spread the mustard thinly in the center of pastry and lay the prosciutto wrapped tenderloin in the center of the pastry on the mustard. Fold the puff pastry up and over the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal.
Brush the entire pastry with the egg wash. Place the tenderloin on a parchment lined half sheet pan and bake for 25 to 30 minutes or until the pork reaches an internal temperature of at least 140 degrees F.
Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving.
Watch David in action on The Rhode Show by CLICKING HERE.
In addition to the Windward at the Hyatt Regency, other participants include Fathoms at the Newport Marriott, La forge Casino Restaurant, and One Bellevue at the Hotel Viking. Join us on Saturday, March 10 at 2pm in the Atrium at the Newport Marriott for the First International Cook-off which will test the culinary expertise between Sous Chef David Rutkowski and Christine O’Sullivan, the Iron Chef Ireland contender from Kinsale. Each team will receive 4 food items that they must use in four separate dishes. Our elite panel of judges will taste the creations and determine the winner! Also sample some of Ireland’s best Kerrygold Dairy cheeses, including Ivernia and the Dubliner, and savor a wee bit of Irish whiskey at our Jameson Irish Whiskey tasting table. Free and open to the public!