Clean and season the pork fillets with oil salt and pepper and leave them in the fridge.
Preheat your oven to 190 deg C.
Fry the onions and garlic until they start to get golden in colour then add the mushrooms and continue frying then add the cider vinegar and the wine and reduce to almost a paste type consistency then add salt pepper and fresh chopped parsley.
Heat a heavy-based frying pan and seal the pork fillet making sure to give it a good golden brown colour but still rare inside, remove from heat and set aside to rest and allow excess meat juice to drain. (don’t wash the pan keep it for the sauce)
Roll out a piece of puff pastry big enough to completely cover the fillet, lay your cooked spinach on the pastry followed by a thin layer of the mushroom paste.
Rub the fillet with the whole grain mustard and place it on top of the mushroom paste, then roll the whole wellington up and seal the ends.
Place on a greased tray brush with the egg wash and bake for 30-40 min till golden brown.
While the wellington is baking prepare the sauce.
Bacon and brandy cream sauce
Fry the onions and bacon and till nice and golden.
Flambé the brandy and add the chicken stock and cream.
Simmer until sauce has reduced to a nice consistency.
Season with salt pepper and a dash of balsamic vinegar.
To finish remove wellington from oven and allow to rest for at least 5min, slice with a sharp serrated knife and serve with sautéed baby vegetables and the bacon and brandy sauce