Festive Fillet of Pork - Festfilé

FESTIVE FILLET OF PORK

Festfilé

Serves approx 4

1 fillet of pork, approx 1 lb 7 oz

salt, pepper

5 oz streaky bacon, sliced

Filling:

10.6 oz fresh spinach

2 shallots

1½ garlic cloves

0.2 cup creme fraiche

salt, pepper

Blue cheese sauce:

1.2 cup cream

pan juices from the fillet

1.7 oz blue cheese

soy sauce

Preheat oven to 392F.

Rinse the fresh spinach. Bring lightly salted water to a boil and let the spinach boil for 4 to 5 minutes. Drain. Peel and finely chop the onions and chop the spinach. Sauté the onion until tender and glossy in some butter. Add spinach and creme fraiche and let it all go together in the pan for a minute. Flavor to taste with salt and pepper.

Cut the fillet open from the long side but not all through, so that you have a large platter of meat. Flatten it out until approx 1/4 inch thick. Sprinkle lightly with salt and pepper. Roll it up like a Swiss roll and secure with toothpicks. Brown all around in some butter and allow to cool completely.

Remove the toothpicks and wrap the sliced bacon all around the fillet. Place it in an oven-proof pan. Insert a meat thermometer in the thickest part and cook in the middle of the oven for about 20 minutes or until the inner temperature is 145F. Leave the fillet to rest for a while.

Whisk out the pan with some water and pour it in a saucepan together with cream. Bring to a boil. Crumble the cheese into the sauce and let it melt. Flavor to taste with soy sauce and pepper (if needed). Slice the meat and serve with the sauce and mashed garlic.

Enjoy!

Bella