Filet Mignon with Bayonne Ham
INGREDIENTS serves 4
8 thick slices of Sarrade Pyrenees Ham
2 pork tenderloins
400 g porcini mushrooms
2 tbsp chopped shallots
1 tsp chopped garlic
2 tablespoons of chopped parsley
3 tbsp breadcrumbs
2 tbsp toasted pine nuts
Season the tenderloins with salt and pepper, and brown in oil and a knob of butter, then remove from the heat and place to one side.
Thinly slice the porcini and brown in the butter. Finally, cook the shallots, chopped garlic, breadcrumbs, pine nuts and parsley. Season with salt and pepper.
Preheat the oven to 200°C.
Lay two overlapping slices of Pyrenees ham out flat on the work surface. Create two sets for wrapping the two filets mignons.
Place the porcini, breadcrumb and pine nut mixture on the bed of thick Bayonne ham slices. Top with the filets mignons and carefully wrap in the ham. Places two slices of ham on top of the filet so that it is well wrapped on all sides.
Place the joints in a greased, oiled dish and heat in the oven for 25 minutes. Once cooked, turn off the oven and leave to rest for 5 minutes. Remove the string, slice the meat and serve hot.