Pork fillet in puff pastry coat

Name: Pork fillet in puff pastry coat
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 800 g floury potatoes; 7-10 Tbsp Salt; 4 Egg yolk (size M); 7 TABLESPOONS Milk; 7-10 Tbsp grated nutmeg; 3 discs (75 g each) frozen puff pastry; 1 (approx. 1 kg) Head Savoy cabbage; 2 Pork fillets (approx. 350 g each); 7-10 Tbsp Pepper; 1 TABLESPOON Sunflower oil; 4 discs Bacon; 2 TABLESPOONS Sesame seed; 1 Onion; 1 TABLESPOON Butter or margarine; 200 ml Vegetable broth (instant); 100 ml dry red wine; 1 TABLESPOON Cornstarch; 1 pinch Sugar; 7-10 Tbsp pink berries; 7-10 Tbsp Flour; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

800 g floury potatoes
7-10 Tbsp Salt
4 Egg yolk (size M)
7 TABLESPOONS Milk
7-10 Tbsp grated nutmeg
3 discs (75 g each) frozen puff pastry
1 (approx. 1 kg) Head Savoy cabbage
2 Pork fillets (approx. 350 g each)
7-10 Tbsp Pepper
1 TABLESPOON Sunflower oil
4 discs Bacon
2 TABLESPOONS Sesame seed
1 Onion
1 TABLESPOON Butter or margarine
200 ml Vegetable broth (instant)
100 ml dry red wine
1 TABLESPOON Cornstarch
1 pinch Sugar
7-10 Tbsp pink berries
7-10 Tbsp Flour
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Peel, wash and halve the potatoes and cook in boiling salted water for about 20 minutes. Drain the potatoes and swivel them dry on the still hot stove. Press them through a potato ricer.
2
Stir in 3 egg yolks and 5 tablespoons of milk, season to taste with salt and nutmeg. Pour into a piping bag with a large star-shaped spout and squirt about 16 duchess potatoes onto a baking tray lined with baking paper.
3
Whisk 1 egg yolk with 2 tablespoons of milk. Carefully brush the potatoes with it. Put in a cool place. Defrost puff pastry at room temperature. Clean savoy cabbage, remove outer leaves. Remove 4 large leaves from the head, cut thick veins flat and blanch in boiling salted water for about 2 minutes.
4
Take out and let drain. Wash the meat, dab dry and season with salt and pepper. Heat oil in a pan. Brown the meat thoroughly all around for about 5 minutes, remove. Wrap with bacon and savoy cabbage leaves.
5
Place puff pastry slices on top of each other and roll out thinly to a rectangle (approx. 25 x 35 cm) on a floured work surface. Wrap the meat in the puff pastry, brush thinly with the remaining egg yolk. Sprinkle with sesame seeds.
6
Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. Cut the remaining savoy cabbage into coarse cubes from the stalk. Peel onion and cut into strips. Heat the fat in a saucepan.
7
Sauté onion until translucent. Add the savoy cabbage and season with salt and pepper. Pour on the stock. Steam in closed pot for about 8 minutes. Take the meat out, wrap in aluminium foil and let it rest. Bake potatoes in the oven at the same temperature for 10-15 minutes.
8
Pour red wine and 100 ml water into the pan, dissolve the frying set, bring to the boil. Stir starch and 3 tablespoons of water until smooth. Stir into the sauce, bring to the boil again. Season to taste with salt, pepper and sugar.
9
Cut the meat into slices. Arrange potatoes, vegetables and meat with sauce on plates. Sprinkle with pink berries.