On Monday I tried to cook pork fillet en croûte again, and this time it was absolutely perfect, if I may say so myself. Christopher liked the flavours, but he had preferred to roll the bacoon around the fillet and have smaller pieces of mushrooms. I liked it just the way it was, and like that there are larger pieces of bacon and mushrooms. But I will try his version next time.
Pork fillet en croûte with bacon, button mushrooms and thyme, serves 4
400 g pork fillet
375 g ready-rolled puff pastry
100-150 g button mushrooms
6 slices streacky bacon
3 sprigs thyme
1 egg, beaten
Cut the bacon into pieces and fry it until crisp. Drain on kitchen towel. Slice the mushrooms and fry them on high heat in the same pan, in some butter and olive oil. Season. Mix bacon and mushrooms and leave to cool completely. Mix in the thyme leaves.
trim the pork fillet. Roll out the pastry and distribute the bacon and mushrooms all over it, keeping the edges free. Season the meat and place in the middle. Roll tightly and nip in the edges. Place in a greased roasting tin, brush with the beaten egg. Place a meat thermometer in the thickest part of the meat. Place in 200 C oven and cook until the temperature is 62C. Leave to rest a few minutes before slicing.
Parsnip purée, serves 4
1 kg parsnips
salt, white pepper
Peel and cut up the parnsips. Rinse and place in a large pan. Just about cover with milk. Season. Bring to the boil and let it cook on low heat until soft. Drain but keep the milk. Purée the parsnips with a stick blender. Add butter and some milk if needed. Season.