Fillet with Pesto, Wrapped in Puff Pastry
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g pork fillet (s)
- 10 slices ham (prosciutto)
- 1 package puff pastry
- 1 egg (s), separated, each whisked
- 1 bunch basil
- 1 clove garlic
- 1 small chilli pepper (s)
- 20 pine nuts
- 6 tablespoon olive oil
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- Salt and pepper from the mill
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C. Slide the grid into the bottom rail of the oven.
- For the pesto, rinse the basil, shake it dry and pluck the leaves. Peel and halve the clove of garlic. Halve, core and finely chop the chilli pepper. Roast the pine nuts well without oil. Put the chilli, pine nuts, garlic, basil and olive oil in the blender, season with salt and pepper and mix everything together finely.
- Mix butter and oil and heat in the pan. Fry the fillet in it. Then season well with salt and pepper, rub in and leave to steep.
- Spread the pesto on the fillet. Wrap the fillet in prosciutto and then wrap it up in the puff pastry, dab the ends with egg white and seal tightly. Prick the dough and brush with the egg yolk. Bake the fillet on the rack in the oven for 30 minutes until golden brown.
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