Beer Recipes » Main dishes » Pork filet and oyster mushrooms in flaky pastry, Flemish potato puree and brown Kasteelbier sauce
Ingredients:
4 lbs pork fillet
1,5 lbs flaky pastry
1 lb butter
0,5 lb shallots
5 eggs
2 bottles of Kasteelbier (33 cl each)
50 cl stock
1 sprig marjoram
1 sprig lemon thyme
5 thick slices of bacon (0,25" each)
1 lb cultivated mushrooms
5 cloves of garlic
2 lbs potatoes
1 bunch parsley
5 tablespoons walnut oil
2 bunches watercress
1 large green cabbage
2 lbs large oyster mushrooms
4 lbs pork fillet
1,5 lbs flaky pastry
1 lb butter
0,5 lb shallots
5 eggs
2 bottles of Kasteelbier (33 cl each)
50 cl stock
1 sprig marjoram
1 sprig lemon thyme
5 thick slices of bacon (0,25" each)
1 lb cultivated mushrooms
5 cloves of garlic
2 lbs potatoes
1 bunch parsley
5 tablespoons walnut oil
2 bunches watercress
1 large green cabbage
2 lbs large oyster mushrooms
Preparation:
Clean the oyster mushrooms and chop half of them into small pieces. Fry the chopped
mushrooms in butter with the sliced shallots, season generously with salt and pepper and
leave to cool. Make a slit down the length of each fillet and open. Stuff the fillets with the
mushroom mixture. Fasten tightly with toothpicks. Fry in butter, season with salt and
pepper and remove from the pan. Leave aside to cool. The sauce will be prepared in the
same pan. Roll out the pastry and wrap it around the fillets, coat with egg yolk and cook
in a preheated oven at 350°F for 20 minutes. Deglaze the pan with the brown Kasteelbier
and stock. Add some marjoram and lemon thyme. Cook until the sauce has reduced by a
third, sieve and add a knob of butter.
To prepare the Flemish style potato puree : fry the bacon in a little butter with sliced
shallots and cultivated mushrooms, season with pepper, add two crushed cloves of garlic.
Cook the floury potatoes and then strain away half the water, mix the mushrooms and
bacon with the potatoes and the finely chopped parsley. Fry the whole oyster mushrooms
in walnut oil as a garnish.
Line a ring mould with blanched green cabbage and fill with the puree. Close carefully
and place the puree in the middle of the dish, top with sauce, surround with the oyster
mushrooms and sliced pork fillets. Garnish with watercress sprigs.
Clean the oyster mushrooms and chop half of them into small pieces. Fry the chopped
mushrooms in butter with the sliced shallots, season generously with salt and pepper and
leave to cool. Make a slit down the length of each fillet and open. Stuff the fillets with the
mushroom mixture. Fasten tightly with toothpicks. Fry in butter, season with salt and
pepper and remove from the pan. Leave aside to cool. The sauce will be prepared in the
same pan. Roll out the pastry and wrap it around the fillets, coat with egg yolk and cook
in a preheated oven at 350°F for 20 minutes. Deglaze the pan with the brown Kasteelbier
and stock. Add some marjoram and lemon thyme. Cook until the sauce has reduced by a
third, sieve and add a knob of butter.
To prepare the Flemish style potato puree : fry the bacon in a little butter with sliced
shallots and cultivated mushrooms, season with pepper, add two crushed cloves of garlic.
Cook the floury potatoes and then strain away half the water, mix the mushrooms and
bacon with the potatoes and the finely chopped parsley. Fry the whole oyster mushrooms
in walnut oil as a garnish.
Line a ring mould with blanched green cabbage and fill with the puree. Close carefully
and place the puree in the middle of the dish, top with sauce, surround with the oyster
mushrooms and sliced pork fillets. Garnish with watercress sprigs.
Source: http://www.kasteelbier.be
