Pork filet mignon with mush­room sauce

Australian Women’s Weekly NZ - - CONTENTS -


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) onion, sliced thinly 1 clove gar­lic, crushed 1½ cups (375ml) beef stock 1 ta­ble­spoon tomato paste 125g frozen chopped spinach cheesy mashed potato, to serve

1 Place 2 sage leaves along each slice of pro­sciutto. Wrap 1 pro­sciutto slice around each pork fil­let; se­cure with tooth­picks. 2 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. 3 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. 4 Mean­while, mi­crowave spinach on HIGH (100%) for about 1 minute or un­til hot. Place spinach in a fine sieve; squeeze out ex­cess wa­ter. Re­heat mash if nec­es­sary; trans­fer to a large bowl. Stir spinach into mash; sea­son. 5 Serve thickly sliced pork with mash and mush­room sauce; sprin­kle with crisp sage leaves.

Not suit­able to freeze or mi­crowave.

Pork filet mignon with mush­room sauce

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