|Preparation : 15 min||Resting : -|
|Cooking : 20 min||Equipment :|
|Difficulty :||Rating : 2 rates|
|Download the recipe :|
|Programmes :||accessories :|
|400||g pork fillet
|1 ½||tbsp olive oil
|100||g sundried tomatoes
|50||g unsalted cashews|
|200||g crème fraîche|
|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.|
|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.|