Pork filet mignon with mushroom sauce
SERVES 4 PREP AND COOK TIME 30 MINUTES 16 fresh sage leaves
4 slices (60g) prosciutto
4 x 250g pork fillets
2 tablespoons extra virgin olive oil 200g thinly sliced Swiss brown mushrooms
1 small (80g) brown onion, sliced thinly 1 clove garlic, crushed
1½ cups (375ml) beef stock
1 tablespoon tomato paste
125g frozen chopped spinach
475g tub cheesy mashed potato
Place 2 sage leaves along each slice of prosciutto. Wrap 1 prosciutto slice around each pork fillet; secure with toothpicks.
Cook pork on a heated oiled grill plate (or grill or barbecue), over medium-high heat, turning, for 10 minutes or until browned all over and cooked as desired. Remove from pan; cover to keep warm.
Meanwhile, heat oil in a medium frying pan over high heat. Cook the remaining sage for 30 seconds or until crisp. Remove from pan with a slotted spoon; drain on paper towel. Reduce heat to mediumhigh. Cook mushrooms, onion and garlic in same pan, stirring occasionally, for 4 minutes or until mushrooms are golden and tender. Add the stock and paste; bring to the boil. Reduce heat; simmer, for 5 minutes or until sauce thickens slightly.
Meanwhile, microwave spinach on HIGH (100%) for about 1 minute or until hot. Place spinach in a fine sieve; squeeze out excess water. Heat mash according to packet directions; transfer to a large bowl. Stir spinach into mash; season.
Serve thickly sliced pork with mash and mushroom sauce; sprinkle with crisp sage leaves. Not suitable to freeze or microwave.