Pork fillet in puff pastry

Ingredients for 4 servings:

• 8 fillet pork medallions (approx. 40 g each)
• some olive oil
• some balsamic vinegar
• some flour for dusting
• 1 medium-sized onion(s), finely chopped
• 100 g mushrooms, peeled, finely chopped
• ½ dl white wine or bouillon
• 2 tbsp cream, if desired
• 2 sheets of puff pastry, rolled out (approx. 25 x 42 cm)
• 1 egg white
• some thyme
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

from the combi steamer

Dust the medallions with a little flour and fry in olive oil on both sides for about 1 minute. Season with a little balsamic vinegar, thyme, salt, and pepper, and set aside. In the same pan, fry the onions, followed by the mushrooms. Deglaze with a little white wine (or stock) and reduce. Add a little cream to refine the sauce and also reduce. Set the pan aside. Cut 8 equal-sized rectangles from the puff pastry and place 1 medallion on one side of each. Spread the mushroom and onion mixture evenly over the top and cover with the other side of the pastry. Seal the edges with egg white. Prick two or three times with a fork. Place the pastry parcels on a baking sheet lined with baking paper and place on the second rack from the bottom of the cold oven (combi-steamer). Bake at 210°C for about 30 minutes. Serve with a variety of vegetables or salads.