Pork Wellington served in a port wine sauce

A quantity of wild mushroom duxelles would normally be prepared in advance. For each portion, soak the dried wild mushrooms as per the instructions on the packet. Add the diced field mushrooms and one small finely chopped shallot. Fry the whole lot in butter (a wok is ideal) turning and moving all the time. After a few minutes, the shallots and mushrooms will soften and look ready. Add the white wine and then reduce until a mushy, but not texture-less, mixture is obtained. Prepare the pork fillet by skinning it of any membrane or fatty tissue. Melt a knob of butter in a pan and, keeping the heat low to avoid burning, pan fry the fillet on either side for a couple of minutes. Remove from the heat and quickly cut a shallow slit lengthways along the fillet. Stuff this with the dexelles mixture.Meanwhile, roll out sufficient puff pastry to cover the fillet completely. Wrap the fillet in the pastry and pinch the edges together to seal the parcel all round. Glaze this with egg yolk, then bake in a 200-degree oven for about 20 minutes until cooked. The pastry will have a golden brown sheen. For the port wine sauce, mix a cup of demi-glace with a cup of port and the rest of the shallots, finely chopped. Stir constantly over a medium heat and reduce until creamy. To serve: Presentation is, as always, a personal thing. We like to place the Pork Wellington on a plate and take one or two slices from one end, so that the inside is visible. Garnish can be a simple sprig of flat leaf parsley. The port wine sauce is then spooned onto the plate around and just over the Wellington. We would typically serve this dish with our potato dish of the day and three or four vegetables. Supplied by: Jim White, The Rumwell Inn, Taunton