Tuesday, February 28, 2012

Soooooo yummy.

Second time to make this...it's that good. Still yet to get pork fillet that looks like this. I think it's better with flat pork steaks anyways. Also used convection this time instead of professional baking...don't know what the substitute is exactly on this new oven at our apartment vs one at corporate apartment.

Fillet of pork in puff pastry

1 roll of puff pastry
1 pork fillet, approx. 450 g
150 g bacon, sliced
2 tbsp oil
1 bunch of flat leaf parsley
2 thyme sprigs
2 rosemary sprigs
100 g dried tomatoes in oil

1 Sear the pork fillet in a frying pan with the oil, season it with
salt and pepper, then remove the fillet and leave it to cool.
2 Pull the parsley and thyme leaves off the stalks, strip the rosemary leaves and chop all the herbs up. Slice the dried
tomatoes into strips.
3 Lay the bacon out on the work surface, overlapping the slices,
until you get a rectangular shape in which you can wrap
the fillet. Spread the herbs and tomatoes over the bacon and
press down. Place the fillet on top and wrap it in the bacon.
Place the fillet on the puff pastry, fold the shorter edges
over the fillet (around 3 cm), then roll it up lengthways. Brush
the edge of the pastry with water and press it down to
4 Cover the stainless steel tray with baking parchment and
lay the fillet on to it, with the pastry seam facing down. Decorate with any remaining pastry.
5 Put the stainless steel tray into the cold cooking space at
level 2. Professional baking 200 °C, 30 minutes.

Plate and put a little salad on the side....and maybe a glass of wine.

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