Pork fillet en croûte with potatoes au gratin

Since I moved to London 2+ years ago I have made a few new food acquaintances that I probably would not have done in Sweden. I am really into pork belly now adays and I had never had rabbit before I moved here. I am trying to pay it back by introducing my English friends to the pork fillet. In Sweden it is the to-go-to cut for a larger dinner party and it is so versatile. The most important thing is to cook the meat the right way so it won’t be dry. I usually brown it all around in a frying pan and cook it through in the oven to preserve the juices.  

That was also the way I cooked the mat when I made this pork fillet en croûte. But I should have let the meat cool down completely before I rolled it in puff pastry, because warm puff pastry has a tendency to melt and become sticky. After a little struggle I manage to package the meat up nicely, but I have learnt the following until next time:  

* two layers on puff pastry on top of each other should work better than a single layer

* all ingredients need to be cool

* maybe I don’t have to brown the meat first. With salmon en croûte and Beef Wellington you don’t, so it should work here too.

Regardless of the presentation, it still tasted lovely! The potatoes au gratin was perfect, creamy without being too heavy.

Pork fillet en croûte, serves 3-4

1 pork fillet á 400g

olive oil


375 g rolled puff pastry (preferrably double layers)

8-10 button mushrooms, sliced

6 slices bacon, in pieces

salt and pepper

1 egg, beaten

Fry the bacon until crispy in some olive oil, drain on kitchen towel. Fry the mushrooms on high heat in the same skillet. Season afterwards. Brown the pork fillet all around on high heat in both butter and oil in a frying pan. Season. Leave everything to cool down. Fold the puff pastry in half so you have double laers of it, make sure it is cool. Place bacon and mushrooms in a rectangular in the middle of the pastry, place the meat on top. Fold the pastry tightly around the meat and pinch the edges together. Transfer to a baking tray. Brush the top with the beaten egg. Place a meat thermometer in the thickest part of the meat, place the tray in 200C oven, and take the meat out when it is 62-65 C. Let it rest for a few minutes before slicing.  

Potatoes au gratin, serves 4 

8-10 potatoes


150 ml milk

150 ml single cream

1 tsp plain flour

1 clove garlic, pressed


black pepper

Butter a gratin dish. Peel the potatoes and slice them thinly. Distribute them in the dish and season with salt and black pepper. Press the garlic into a bowl, add the milk, cream and flour, and perhaps a bit more salt and pepper. Mix it and pour it into the dish, unti it is filled 3/4 ways up. Place some knobs of butter, bake for 200C for 35-40 mins until the potatoes is cooked. 

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2 Responses to Pork fillet en croûte with potatoes au gratin

  1. Jessica says:

    This sounds delicious!!

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