Posted on
Wednesday, 23 November 2011
16:39
| By:
Tony
Category: Meat and poultry
With the prices of meat soaring at the minute, pork fillet is a still very affordable meat. Pork lends itself to strong flavours. In this recipe I have used very seasonal ingredients red cabbage and apples; I have also added a touch of luxury to the mash with a little truffle oil.
This is a very straight forward recipe and easy to reproduce in the domestic kitchen and one that will impress your dinner guest.
Serve 4;
Ingredients;
For the truffle mash;
500g potatoes (Maris piper), peeled and quartered
100ml double cream
2tblsp truffle oil
Salt and pepper to taste
For the red cabbage;
1 large red cabbage, shredded
1tblsp sea salt
1bottle of red wine
250ml red wine vinegar
50g brown sugar
50g red currant jelly
1 star anise
1 cinnamon stick
4 juniper berries
2 sprigs of thyme, chopped
Seasoning
For the raisin jus;
1 sprigs of thyme
1 green apple peeled and chopped
1 garlic clove
50ml calvados
100ml white wine
200ml chicken stock
500ml beef jus
50g golden raisins
To serve;
2 pork fillet approx 500g each, trimmed of all fat and sinew
Maldon salt and freshly ground black pepper to taste
6 baby leeks, cut in half lengthways and browned in olive oil
Method;
For the truffle mash;
Place the potatoes into a large saucepan, cover with cold water and add a pinch of salt. Bring to the boil, cover and reduce the heat and cook until the potatoes are tender.
Once the potatoes are cooked, drain and return the hot pan to the stove. Place the double cream into a small pot and bring to the boil. Pour the hot cream over the potatoes and mash together until very smooth. Add the truffle oil and mix well. Season to taste and keep hot.
For the red cabbage;
Toss the cabbage in the sea salt, cover with cling film and leave to go limp in the fridge over night. Rinse well and drain. Place the remaining ingredients into a large pot and bring to the boil, add the cabbage and turn down the heat to a simmer, leave to simmer for 1 hour, stirring all the time, remove from the heat and strain of any excess liquid. Place the cabbage into a container and pour over a little of the liquid, cool and store in the fridge for a couple of days to allow the flavours to develop.
For the raisin jus;
Place thyme, garlic, apples and calvados in a pan and flame. Add white wine and reduce by ¾. Add chicken stock and reduce by ½. Add the beef stock and simmer until the sauce is reduced to the perfect consistency and taste. Pass the sauce through a fine sieve and season to taste and add raisins. Keep hot.
To serve;
Pre heat the oven to 190c.
Place a large pan over high heat and add a little oil. Add the pork fillet and sear on all sides until evenly golden brown all over. Remove from the pan a place on a tray. Place the pork fillets into the pre heated oven and cook for 5-6mins or until just cooked through and no more. The pork fillet eats at its best cooked to medium, but if this does not suit continue to cook for a further 3mins or so. Be very careful as the pork fillet will dry out very quickly.
Remove the pork from the oven and allow to rest for 5mins.
Re heat the red cabbage and the baby leeks.
Place 3 spoonfuls of the truffle mash neatly onto each plate, spoon the red cabbage in front of the mash. Carve each pork fillet into 8 slices and place 4 per plate on top of the cabbage. Arrange 3 baby leeks per plate and pour over the sauce.
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