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Pork fillet en papillote

with garlic cream

Pork fillet en papillote Cook Expert

Preparation : 15 min Resting : -
Cooking : 20 min Equipment :
Difficulty :
Rating :
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Serves 4 :
400 g pork fillet
1 ½ tbsp olive oil
1 courgette, sliced
100 g sundried tomatoes
4 garlic cloves
50 g unsalted cashews
200 g crème fraîche
salt, pepper
1Prepare the garlic cream. Set aside. Remove any fat from the pork fillet and slice
1cm thick. Set aside.
2Cut out four rectangles of baking paper and brush with olive oil. Place the sliced courgette in the centre of each baking paper rectangle.
3Spoon 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.
4Serve the remaining garlic cream on the side.
garlic cream
1Fit the food processing bowl with the mini bowl; add the garlic cloves (halved), cashews and crème fraîche.
2Blend 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
Chef’s tip

The garlic cream is also a delicious accompaniment for roast lamb, and grilled or cold meats.


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