Pork filet en croÛte
Season the pork filets from both sides. Create 2 piles
of 3 filo pastry sheets on top of each other and roll
them out to two big rectangles of about 20x30cm on
a counter, using a bit flour underneath. Preheat the oven
to 200°C (fan-assisted oven to 180°C).
SWITZERLAND
Clean the mushrooms, dry them and cut them into small cubes.
Peel the garlic and the onion, chop them to small pieces to be
braised in a pan with butter until glassy. Add the mushrooms,
season with salt and pepper, and braise for another 5 minutes.
Drain off the reduntant fluid of the mushrooms.
Spread the mushroom mixture on the pastry sheets and spare
a 5cm wide streak lengthways to place one filet along that
streak in each case, and furl the pastry sheets. Moisten the
rims with some water and squeeze them together. Place the
dough rolls (with the seam upside down) on a baking sheet
rinsed with cold water.
Mix the egg yolks and whipped cream and coat the dough rolls
with it. Bake the rolls for about 40 minutes in the preheated
oven at medium level. Serve the filet rolls cut in half or cut in
slices (either warm or cold) along some steamed vegetables
or some fresh green salad.
2 pork filets (Á 400g)
450G (6 SHEETS) frozen filo pastry
500 g mushrooms
1 onion
1 garlic clove
1 Tbsp butter
2 egg yolks
2 tbsp whipped cream
Flour
Salt
pepper