Pork fillet in a blanket

Ingredients for 6 servings:

• 4 shallots
• 2 garlic cloves
• 300 g mushrooms
• 800 g pork fillet(s)
• 4 tbsp oil
• 2 tbsp white wine
• 6 tbsp chicken broth
• 200 g Mett (pork mince)
• salt and pepper
• Thyme, fresh
• 1 sheet(s) of puff pastry, very large or some smaller ones (from the refrigerator)
• Flour
• 2 egg yolks
• 2 tbsp milk

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

wrapped in a minced meat filling and embedded in puff pastry

Finely chop the onions and garlic. Clean and dice the mushrooms. Trim any fat and tendons from the meat and sear in 2 tablespoons of oil. Remove and add the remaining oil. Stir-fry the onions, garlic, and diced mushrooms, then deglaze with the wine. Add the stock and simmer until the liquid is almost completely absorbed. Once cooled, mix with the minced meat, season, and add thyme (amount to taste, depending on whether you use fresh or dried). Roll out the puff pastry, leaving the paper in place, and brush the edges with water. First, spread the minced meat and mushroom mixture over the pastry, three times the width of the piece of meat, then place the fillet in the center. Using the paper as a guide, roll the puff pastry around the meat, pressing the seam firmly. Now place the baking paper on a baking tray and bake the wrapped roast on the lowest rack in an oven preheated to 200°C for 50 minutes until crispy. Let it rest for a few minutes before slicing.