Pork Fillet with Cheese Crust in Puff Pastry Coating
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 450 g pork fillet (s)
- 4 tablespoon vegetable oil
- 1 onion (s)
- 1 clove garlic
- 1 bunch parsley
- 125 g crème fraîche, herbs
- 125 g Camembert (s), well matured
- 40 g breadcrumbs
- 0.5 teaspoon ½ salt
- pepper
- 450 g puff pastry
- 1 small onion (s)
- 250 g chanterelles
- 125 g crème fraîche
Print Recipe
Pin Recipe Instructions
- Tend the fillet, then fry all over in 2 tablespoons of oil
- and keep warm.
- Peel and dice the onion and garlic and sauté in oil, then mix with crème fraîche, camembert and breadcrumbs to a smooth mass. Finely chop the parsley and add 2/3. Season to taste with salt and pepper.
- Place a sufficiently large sheet of puff pastry on a baking sheet, place the fillet on it, then spread the cheese mixture on top and cover with the remaining puff pastry. Bake in a preheated oven for 20 minutes at 200 degrees until golden brown.
- In the meantime, peel and dice a small onion and sauté in the remaining oil. Add the chanterelles and cook with them. Add the crème fraîche and simmer for a few minutes. Finally fold in the remaining parsley.
- Serve the fillet with the mushrooms.
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