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2 pork fillets, halved horizontally
125 g/4 oz smooth pate
Salt and freshly ground black pepper
25 g/1 oz/2 tbsp butter or margarine
1 garlic clove, crushed
100 g/4 oz mushrooms, sliced
150 ml/0.25 pt dry sherry
150 ml/0.25 pt dry white wine
5 ml/1 tsp Dijon mustard
2.5 ml/0.5 tsp Worcestershire sauce
5 ml/1 tsp chopped parsley
45 ml/3 tbsp double (heavy) cream
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Method :
Flatten out the pork and spread with the pate, season with salt and
pepper, then fold over and sew the edges, enclosing the pate. Melt the
butter or margarine and fry (saute) the pork until browned on all sides,
then remove it from the pan. Add the garlic to the pan and fry until
lightly browned. Add the mushrooms and cook for 2 minutes, then stir in
the sherry, wine, mustard, Worcestershire sauce and parsley and bring to
the boil. Return the pork to the pan, cover and simmer for 40 minutes.
Remove the pork from the pan and slice, discarding the thread. Arrange the
slices on a warm serving plate and keep warm. Boil the sauce until
thickened, then stir in the cream and heat through for 3 minutes before
pouring the sauce over the meat to serve. |