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Pork fillet en papillote
with garlic cream
| Preparation : 15 min | Resting : - |
| Cooking : 20 min | Equipment : |
| Difficulty : | Rating : 2 rates |
| Download the recipe : | |
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accessories
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Serves 4
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| 400 | g pork fillet |
| 1 ½ | tbsp olive oil |
| 1 | courgette, sliced |
| 100 | g sundried tomatoes |
| GARLIC CREAM: | |
| 4 | garlic cloves |
| 50 | g unsalted cashews |
| 200 | g crème fraîche |
| salt, pepper | |
| 1 | Prepare the garlic cream. Set aside. Remove any fat from the pork fillet and slice 1cm thick. Set aside. |
| 2 | Cut out four rectangles of baking paper and brush with olive oil. Place the sliced courgette in the centre of each baking paper rectangle. |
| 3 | Spoon a little garlic cream onto the courgettes, top with sliced pork fillet and sundried tomatoes. Fit the metal bowl and add 500ml water. Tightly close the papillotes* and place in the steamer basket. Run the STEAM programme. If necessary, continue steaming. |
| 4 | Serve the remaining garlic cream on the side. |
| garlic cream | |
| 1 | Fit the food processing bowl with the mini bowl; add the garlic cloves (halved), cashews and crème fraîche. |
| 2 | Blend using the FOOD PROCESSOR programme, 45 seconds. Season to taste, adding a little olive oil if the cream is too thick. |
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
© Hachette Livre (Marabout) 2016
Chef’s tip
The garlic cream is also a delicious accompaniment for roast lamb, and grilled or cold meats.
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