Meat — dried or fresh
Pork fillet en croûte, foie gras and morel sauce
A pork fillet wrapped in puff pastry and filled with foie gras, served with a morel sauce reduced with veal stock. An elegant, indulgent festive dish that celebrates local produce.
- Serves
- 4 people
- Preparation
- 30 min
- Cooking
- 30 min
Ingredients
Method
The day before, or in the morning for the evening: season the pork fillet with salt and pepper, then sear it in a casserole dish coated with oil or hot goose fat on all sides. Pour in the cognac and flambé it. Leave to brown for about five minutes, stop the cooking, leave to cool and refrigerate.
On the day, preheat the oven to 180 °C. Roll out the pastry and place the meat in the middle. Cover it with slices of foie gras about half a centimetre thick. Season lightly with pepper. Fold the pastry over, making sure not to create too much thickness anywhere so it cooks evenly. Moisten the edges to seal well, turn the pie over so the seam is underneath and place it on a baking tray lined with baking paper. Brush with egg beaten with a little water. You can decorate it with leaves or patterns using the pastry trimmings.
Place three small aluminium steam vents in the pastry to let the steam escape.
Bake for thirty to thirty-five minutes until the pastry is well browned. Remove the en croûte from the oven, carve it with an electric knife into neat slices, and serve with the very hot sauce. A gratin dauphinois or pommes dauphine goes wonderfully with it.
For the sauce, halve the morels lengthways and clean them thoroughly. For dried morels, soaking them in warm milk for an hour and a half is necessary before rinsing.
In a saucepan, melt the peeled shallot in a knob of butter, add the mushrooms and flambé with cognac.
Pour in the veal stock into which you have first blended the foie gras. Leave to simmer gently until reduced by half. Off the heat, add the cream, season very lightly with salt and pepper.