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1 large pork fillet (about 700 gr.) or 2 small (350 gr. each)
150 gr. pistachio nuts, shelled
24 prunes, stoned
1 tumbler dry red wine
4 dessert-spoonfuls fresh butter, melted
salt, pepper
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Using a sharp knife, bore a hole down the middle of the fillet. With great patience, fill with pistachios, pushing each nut in one by one. Season with salt and brush with melted butter.
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Roast in a hot oven for about 15 minutes (so that it is rare). Put the rest of the butter in a frying pan and sauté the prunes. |
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Season with salt and pepper and quench with wine. Leave to absorb most of the juices and form a syrupy sauce.
Remove the fillet from the oven and grind a little pepper over it. Cut into slices, arrange on a plate with the prunes, and pour the sweetish sauce over them.
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Neo-liberal views on a classic cut of meat. |
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