Fillet of Pork en Croute with Madeira Sauce

Fillet of Pork en Croute with Madeira Sauce

By Paul Norman
30 mins

Pork in pastry with a special twist!


Take off all sinew and silverskin from fillet tenderloin of pork. Seal in very hot pan with oil and butter.

Leave to cool. Meanwhile make the mushroom duxelle by sweating off chopped shallots. Add very finely chopped mushrooms and white wine. Cook down until mushrooms are fully cooked and dry. Allow to cool.

Roll out puff pastry into an oblong the size of the pork fillet. Spread on duxelle mixture; roll up pork and seal, egg wash. Bake in moderate oven (Gas. 3-4: 300-400F) for 25-30 minutes.

For the sauce, reduce down Madeira wine, add gravy, season, add knobs of butter, train.

To put the dish together, slice filletof pork into 2/3 slices, arrange on plate and pour sauce around.


  • Half pork Tenderloin
  • 75g Button mushrooms
  • 15g Shallots
  • Splash of white wine
  • 100g Puff pastry
  • Seasoning
  • Madeira
  • 100ml Gravy

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