Pork fillet chimneys
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Pork Fillets, Trimmed |
| 1 | ounce | Butter |
| 8 | ounces | Puff Pastry |
| 3 | ounces | Mushrooms, Finely Chopped |
| 1 | ounce | Onion, Finely Chopped |
| Beaten Egg to Glaze | ||
| 1 | Shallot, finely chopped | |
| 3 | ounces | Butter |
| 2 | tablespoons | Madeira Wine |
| 4 | fluid ounce | Beef Stock |
| Parsley | ||
Directions
SAUCE
TO GARNISH
Preheat Oven to 190C,375F,Gas 5. Cut pork into 12 long strips. Fry in butter. Season. Roll out pastry, cut into 1 by 4 inch rectangles, shape around each pork strip, and form a circle. Mix mushrooms and onion. Fill the chimneys (insides of the circle.) Brush pastry with egg, bake for 15 to 20 minutes. Fry shallot in 1 ounce butter, add madeira, reduce heat. Add stock, whisk in the rest of the butter. Serve with chimneys. Garnish.