Pork Ribeye Wellington

 

Pork Ribeye Wellington

I had never heard of "pork ribeye steaks" prior to last week, but it was one of the best meat buys I have ever made.  Fairly inexpensive, thick, lean but with a rich, marbled flavor when cooked, pork ribeyes are a must. When it came down to how to serve it, my mind went directly do Wellingtons. I have never been an artist when it comes to Wellingtons, large nor small, but this one turned out just fine. The process of this elegant meal is uncomplicated. You, however, can and should employ your creativity to make me proud! Let's get to my simple but elegant Pork Ribeye Wellington, shall we?

Ingredients

2 pork ribeye steaks 

two teaspoons salt and course black pepper (doubled)

1.5 tablespoons Herbes de Provence (doubled)

1 + 1 teaspoon saffron

2 rounded tablespoons whole grain white wine mustard

2 sheets pastry dough + flour for board dusting

sprinkling of grated Parmesan cheese

1 egg to make egg wash

non-stick olive or vegetable oil pray 

On a pastry marble or board dusted with flour, carefully roll out one of pastry sheets.  Sprinkle the sheet with a mixture of the salt, pepper and Herbes de Provence. Because saffron is a delicate and expensive herb, I added that separately, sparingly but, enough to make sure that wonderful flavor and aroma would come through during baking and consuming. (It did!!!❤)

Next, I spread two rounded tablespoons of whole grain mustard.

Finally, i sprinkled some grated Parmesan.

 

Egg wash to be brushed atop the pastry. 

The Pork Ribeyes

Remove the steaks and allow them to come to room temperature.  Salt and pepper both sides. Add extra virgin olive oil (evoo) or your favorite oil for short-term searing to a skillet over medium-high heat.  When the oil begins to ripple, add the steaks.  Allow them to sear about three or four minutes per side, till a generous, golden crust forms. Remove the pork steaks and set them aside to rest. 

*The steaks are not fully cooked. They will finish in the oven wrapped in their pastry envelopes. 

Back to the pastry!

Break the egg into a bowl and whisk vigorously.

Preheat the oven to 350-degrees. 

Place a steak onto the pastry dough as if it were on an open, yet folded envelope. Fold the bottom up over part of the steak. Fold the right flap and then the left flap  over the steak. Fold the top part down and form it into an inverted equilateral triangle. Pinch and fold the other edges to make for a tidy presentation. Brush the top of the pastry envelope with the egg wash. Sprinkle a little of the herb mixture atop the Wellington. 

Place the Wellingtons in a parchment lined baking pan or into separate oven safe non-stick sprayed skillets. I have two of the same oven safe skillet so I used that for both of them. 

Place in the oven for 45-minutes. 

**I only show one of the Wellingtons because the first one I made looked like a severely damaged Ancient Egyptian sarcophagus. Deeply shamed, yes. But, practice causes improvement, yes?  Truth.

Sides

I love marinated cool summer salads with cucumber, tomato, cheese and sprouts or greens, such as fresh spinach or arugula. I made a salad with broccoli spouts, tomatoes and marinated mozzarella balls I halved. 

I was going to serve rice, but felt that was too starchy. I was going to serve garlic cheesy mash potatoes, but again, with the pastry package, I felt that was going to be too starchy, too, especially in 91-degree heat. That is why I went for the cool summer salad. 

This is one of my favorite versions of my summer salad. I halve a tomato and scoop out the seeds and ribs. I halve baby tomato medly and mozzarella balls and add them to the tomato bowl and drizzle with a garlic vinaigrette and garnish with fresh thyme. The only missing above is diced cucumber. 

The taste inside is almost beyond description. The spices, the saffron and mustard join together to give you a magnificent flavor journey. The tenderness of the pork ribeye encased in the herbs being oven roasted low and slow after searing prior to being placed in the pastry is beyond delectable.  You really must try this, and, if you goof up like I do, just remember that practice causes improvement. 

With that, friends, I want to Thank You for your time and consideration and visit to my humble blog. As always, I am grateful for you all. Now, Go Cook For Someone You Love!!!

~ Martin

In-House Cook

Me ☮☮