← Nouns Cooking · French

Ingredients

• 600 g pork tenderloin (filet mignon), in one piece, trimmed
• 1 tbsp Vegetable oil
• 25 g Butter
• 250 g chestnut mushrooms, very finely chopped
• 1 Shallot, finely chopped
• 1 tsp thyme leaves
• 1 tbsp Dijon mustard
• 6 slices thin slices of cured or cooked ham
• 320 g all-butter puff pastry (1 sheet)
• 1 Eggs, beaten
• Salt
• Black pepper

Method

1. Season the pork. Heat the oil in a frying pan over high heat and sear it all over for 5 min until browned. Cool on a plate.
2. In the same pan, melt the butter over medium heat and cook the mushrooms, shallot and thyme for 10–12 min, stirring, until all the liquid has evaporated and the mix is a dry paste. Season and cool.
3. Brush the cooled pork with the mustard. Overlap the ham on a sheet of cling film, spread with the mushroom paste, put the pork on top and roll up tightly. Chill for 20 min to firm up.
4. Heat the oven to 200°C (180°C fan, 400°F). Unroll the pastry, unwrap the pork parcel onto it and fold the pastry around it, trimming any thick overlaps. Seal with egg and put seam side down on a lined tray.
5. Brush with egg, score lightly and make a small steam hole. Bake for 30–35 min until the pastry is deep golden and the pork reaches 63°C (145°F) in the centre.
6. Rest for 10 min before slicing thickly with a serrated knife. Serve with a creamy mustard sauce or gravy.

Tips

• Cooking the mushrooms until completely dry is what keeps the pastry base crisp.
• Contains gluten (pastry) and egg.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Great British Chefs