Filet de Porc en Croûte

Name: Filet de Porc en Croûte
Yield: Serves 4
Cuisine: French
Ingredients: 4 tablespoons freshly grated breadcrumbs; 2 eggs, well beaten; 4 tablespoons butter; powdered thyme; 1 pound button mushrooms, finely chopped; 1 Spanish onion, finely chopped; 2 ounces parma ham, sliced very thinly; beaten egg; 1 recipe puff pastry; salt and freshly ground black pepper; 2 tablespoons freshly chopped parsley; 1 fillet of pork (about 14-16 ounces)

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

1 fillet of pork (about 14-16 ounces)
salt and freshly ground black pepper
1 re

Europe
France
Main course
Mediterranean

Method

Season fillet lightly with salt and freshly ground black pepper, and sear it quickly on all sides. Cool. Roll out puff pastry about 1 inch thick, in a shape 2 inches longer than the fillet and about <