Pork fillet in puff pastry

Name: Pork fillet in puff pastry
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 5 discs (à 75 g) deep-frozen puff pastry; 200 g unsalted peanut kernels; 2 Onions; 1 collar Parsley; 3/4 collar Thyme; 3 TABLESPOONS Oil; 60 g Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Pork fillets (approx. 300 g each); 125 g Shallots; 125 g Chanterelles; 250 g Tomatoes; 1 Egg; 200 g Whipped cream; 20 g Butter or margarine; 1/4 l Porcini Yeast broth (instant); 200 g ribbon noodles; 3-4 Tbsp sauce thickener; baking paper

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

5 discs (à 75 g) deep-frozen puff pastry
200 g unsalted peanut kernels
2 Onions
1 collar Parsley
3/4 collar Thyme
3 TABLESPOONS Oil
60 g Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Pork fillets (approx. 300 g each)
125 g Shallots
125 g Chanterelles
250 g Tomatoes
1 Egg
200 g Whipped cream
20 g Butter or margarine
1/4 l Porcini Yeast broth (instant)
200 g ribbon noodles
3-4 Tbsp sauce thickener
baking paper

Directions

1
Separate puff pastry sheets and defrost at room temperature for 20 minutes. Finely chop the peanuts. Peel and chop onions. Wash parsley and thyme, dab dry and chop, except for something to garnish.
2
Heat 1 tablespoon of oil in a frying pan and roast the peanuts in it, except for one tablespoon. Finally add onions and steam briefly. Put them in a bowl, stir in tomato paste, parsley and 2/3 of the thyme.
3
Season with salt and pepper and let it cool down. Wash the pork tenderloin and pat dry. Heat the remaining oil in a pan and fry the fillets vigorously while turning them. Season with salt and pepper and also let cool down.
4
In the meantime peel the shallots and, depending on the size, possibly halve them. Wash, clean and pat dry the chanterelles. Wash, clean, quarter and seed the tomatoes. Cut the tomato quarters into cubes. Place 2 puff pastry sheets on top of each other and roll out into 2 rectangles (approx. 22x28 cm).
5
Separate the egg and mix the egg white into the peanut mixture. Pour some of this mixture lengthwise into the middle of the puff pastry sheets. Place the pork fillets on top and press the remaining farce onto the fillets.
6
Moisten the edges of the puff pastry with water and wrap the fillets in the pastry. Roll out the rest of the puff pastry sheet and cut out small flowers. Moisten with water and decorate the fillet rolls with it. Place the fillets on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 25 minutes.
7
Mix the egg yolk and 1 teaspoon of cream, brush any remaining puff pastry blossoms with it and sprinkle with chopped peanuts. After about 15 minutes, brush the pork fillet with egg yolk, place the remaining blossoms on the baking tray and bake.
8
Heat the fat in a frying pan and sauté the shallots and chanterelles. Add stock and cream and season with salt, pepper and the remaining thyme. Cover and simmer for about 5 minutes. Cook the pasta in boiling salted water for about 5 minutes.
9
Drain it. Sprinkle the sauce thickener into the sauce while stirring, bring to the boil briefly and add the tomato cubes. Season the sauce again. Arrange noodles on a preheated plate and pour some sauce over them.
10
Cut the meat into slices and arrange on top. Serve garnished with remaining herbs and the puff pastry flowers. Add the rest of the sauce extra.