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Ingredients
- 1 pork sirloin of 350-400 gr
- 2 tablespoons of fine herbes mustard
- 1 coffeespoon of sugar
- Salt and pepper
Filling
- 1 shallot
- 10-12 gr of dried common morels
- 2 tablespoons of celery, cut in very small brunoise
- 1 small truffle
- 100 cc of light stock or water from soaking the mushrooms
- 2 bread slices without custard wet with dry sherry and chopped
- 2 tablespoons of chopped parsley
- Salt and pepper
- Breadcrumbs
Sauce
- 1 shallot
- 100 cc of dry white wine
- 150 cc of light stock or water from soaking the mushrooms
- 200 cc of light cream
- 1 tablespoon of brandy
- 1 tablespoon of chopped parsley
- Salt and pepper
Polish
the meat, dry it with kitchen paper and cut lenghtwise (3 cm depth).
Mix the mustard and the sugar and spread it on the meat until covering
all it. Wrap it in plastic film and let it in the fridge during some
hours.
Wash very well the morels and soak them in warm water to hydrate them
(keep the water). Strain them ver well and cut them in small pieces.
Cut in brunoise and separatedly the shallots, the celery, the truffle and the parsley.
Fry lightly half of the shallot, add the celery and the morels and sauté during a moment.
Pour the stock, cover and cook slowly about 10 minutes. Remove the lid and let the liquid evaporate until the ingredients are dry; mix with the bread, parsley, the truffle, salt and pepper.
Remove the mustard from the meat and keep it away. Season it and fill it in pressing well. Tie the meat in rings each 3 cm.
Heat oil and butter in a thick frying saucepan and sauté the meat some minutes until it has a nice colour. Put a dish into the oven and heat it at 80ºC of temperature. Put the meat in the hot dish, spread the mustard on it and bake 75 minutes at the same temperature.
To make the sauce, fry lightly the remaining shallotpour the wine and reduce it to the half, add the stock and reduce it also to the half. Grind the sauce, add the remaining ingredients, taste the point of salt and pepper and let it boil slowly during some minutes.
Serve the meat cut not very thin with the meat.
This filling can be also made with season mushrooms (150 gr).
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Pitágoras, 30 2ª - 08224 Terrassa - Barcelona - Espanya Tel: 00 34 93 780 97 98 - info@egormand.com - www.egormand.com |