recipe for Pork Fillet and Prunes has been reproduced
courtesy of Anne Dyson who runs Greedy
Goose Cooking Holidays in Ambeyrac, France.
Anne Dyson has spent thirty years cooking for family,
friends and business dignitaries. A master educator
she began Greedy Goose Cooking Holidays to pass on her
skills and love of food whilst sharing her beautiful
home in Ambeyrac in the department of the Aveyron. Anne
is the author of several cookery books including Greedy
Goose Entertains and Greedy Goose Cooks with Children.
At Greedy Goose Cooking Holidays Anne believes in using
fine quality, seasonal food cooked with love and laughter,
the herbs you will use are in pots outside the kitchen
door, the eggs from local hens. The bread is baked in
the village, the meat from the local butcher who even
knows which animal has provided it, some fruit and vegetables
come from the garden, others from the local market .
. . everything is fresh, seasonal and regional.
To find out more about Greedy
Goose Cooking Holidays visit www.greedygoose.net
I usually cook this dish in a loaf tin, its the
perfect size and shape for the fillet mignons. Try serving
this with a gratin of Jerusalem artichokes, they grow
like weeds in the garden, and some green beans tossed
in butter and garlic.
for Pork Fillet and Prunes
2kg filet mignons of pork, (pork fillet) slit lengthwise
24 pitted prunes (if the prunes are dried soak
them for an hour or two in brandy)
2 tsp powdered mustard or ginger
salt and freshly ground pepper
Half a litre of stock heated to boiling
to make Pork Fillet and Prunes
the prunes close together in the slit of the meat
and tie together firmly enclosing the prunes.
the meat with a mixture of salt, pepper and mustard
or ginger. I often put the mixture on a chopping board
and then roll the pork pressing the mixture in as
a heavy pan, heat the butter and brown the meat on
on the stock, cover and braise in the oven at 180°C
/ Gas mark 4 for 45 minutes or until the meat is tender,
the meat is done, slice it thickly and arrange the
slices on a heated platter.
the pan juices if necessary, season to taste and stir
in a little cream.
this sauce over the meat and serve.
with permission of Greedy Goose Cooking Holidays