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Keith Floyd
Pork Fillet Chimneys
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Preparation info
Serves
4
Difficulty
Easy
Appears in
top 1000
Floyd on Britain & Ireland
By
Keith Floyd
Published
1988
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Recipes
Contents
Ingredients
2
trimmed
pork fillets
1
oz
(
25
g
)
butter
Salt
Main course
Method
Cut the pork fillet across into medallions
½
in
. (
1
cm
) thick. Lightly fry the medallions in a little butter and season with salt and pepper. Roll out the pastry and cut into