Filet de porc en crôute

  • pork fillet
    Trim and add sage

Serves two

Ingredients

The pork

1 pork fillet (about 250 g)
salt
freshly ground black pepper
teaspoon dried sage
3 long, wide pieces of prosciutto
1 tablespoon oil
1-2 sheets frozen puff pastry, thawed
beaten egg
parsley sprigs to garnish

Mushroom sauce:

30 g (1 oz) butter or margarine 60 g (2 oz) mushrooms, chopped
2 tablespoons plain flour 1\ cups chicken stock
pinch of ground mace

Directions:

  1. Trim the fillet, cut in halt and put one piece on top of the other.
  2. Season lightly with salt and pepper and sprinkle with sage.
  3. Wrap the prosciutto around the pork and secure with toothpicks
    if necessary.
  4. Heat the oil in a frying pan.
  5. Add the pork and brown it all over for about 10 minutes.
  6. Remove and cool.
  7. Roll out the pastry dough thinly if necessary.
  8. Cook an oblong piece of pastry  that will fit underneath the pork fillet. This is necessary to absorb the cooking juices and stop the underside of the pastry going soggy when the whole lot is cooked.
  9. Take the toothpicks out of the pork.
  10. Place the pork on top of the cooked piece of pastry and wrap with the uncooked dough around to enclose completely.
  11. Dampen the edges and press well together to seal.
  12. Place on a dampened baking sheet, seam underneath, and decorate with the dough trimmings.
  13. Glaze with the beaten egg and cook in a preheated hot oven (200C) for 15 minutes.
  14. Reduce the temperature to  moderate (180C) and continue cooking for 20 to 25
    minutes.
  15. Just before the pork is ready, make the sauce

Melt the butter in a saucepan and fry the mushrooms for 2 to 3 minutes.
Stir in the flour and cook for 1 minute.
Gradually stir in the stock and bring to the boil.
Simmer for 2 to 3 minutes.
Season to taste with salt and pepper
Add the mace

Serve with the pork, cut into slices.

Garnish with parsley.