Pork fillet en croûte

1. The first step is to prepare the filling. Add 1 tablespoon of olive oil to a large frying pan over a medium heat.
2. Include the chopped onion and sauté for about 3 minutes. Then add the garlic and fry for an additional minute or so.
3. Increase the heat to high, add the mushrooms, stir in the thyme, and season with salt and pepper. Cook until the mushrooms release their moisture and this evaporates, leaving them browned and tender (about 5–7 minutes). Set aside to cool.
4. Season the pork fillet with salt and pepper. Then add the remaining olive oil to a pan over a high heat and sear the meat on all sides until golden brown (about 2–3 minutes per side). Leave to cool.
5. Meanwhile, preheat the oven to 200°C/180°C fan/gas 6.
6. Prepare a floured surface and roll the puff pastry into a rectangle shape (large enough to enclose the tenderloin). Spread the mushroom mixture in the middle of the pastry, leaving enough of a border to wrap the meat.
7. Place the tenderloin on top of the mushroom mix, fold the pastry over the pork (trimming any excess, which can be used for decorating) and thoroughly seal the edges with a fork to prevent any leaks.
8. Carefully transfer it to a tray lined with baking paper and brush the pastry with the egg.
9. Bake in the preheated oven for 25–30 minutes or until the pastry is puffed and golden brown.
10. Let it rest for 10 minutes before cutting into thick slices.

Serve hot with your choice of sides, such as green beans, roasted vegetables and/or mashed potatoes.

Check out some more centrepiece dishes to wow your guests, including pulled pork burgers, braised lamb shanks with red wine & herbs and spinach-stuffed lamb roast.