Pork Fillet in Parma Ham with Mustard and Rosemary
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g pork fillet (s)
- 2 tablespoon rosemary
- 3 tablespoon mustard, hot
- 1 tablespoon sweet cream
- 12 slices Parma ham
- 2 tablespoon olive oil
- 50 ml white wine
- 2 tablespoon brandy, or Noilly Prat
- 100 ml sweet cream
- Salt and pepper, white, from the mill
- some sugar
- garlic
Print Recipe
Pin Recipe Instructions
- Cut the fillet into 3 cm thick slices (not thinner!). Finely chop the rosemary needles. Put the mustard, rosemary, cream and pepper on a plate, turn the meat slices in it, wrap tightly with the ham. (You can also wrap the whole fillet in ham instead of the slices.) Sear it in hot olive oil.
- Reduce the heat, deglaze with white wine and brandy. Remove the fillet and keep it warm in the oven. Pour in the cream, let it boil down for 5 - 10 minutes. Season the sauce with salt, pepper, sugar, mustard, rosemary and a little garlic. Then put the fillet slices back into the sauce and let them steep for about 10-15 minutes so that the meat turns pink on the inside.
- This goes well with rice or baguette, possibly also spaetzle.
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