PORK FILLET WITH VERNACCIA AND ARTICHOKE PURÉE
- 1 pork filet
- 5 slices flat bacon, 2 mm thick
- 1 glass Contini Vernaccia
- 50 cl brown stock
- Olive oil
- Salt and pepper to taste
Ingredients for the artichoke purée:
- 1 kg potatoes
- 6 clean artichokes, save leaves
- Olive oil
- Salt and pepper
First make the artichoke purée. Boil the artichoke leaves for a couple of minutes in plenty of water then remove them. Keep the water and use it to boil the peeled, chopped potatoes and the artichoke heads. Drain the vegetables when very soft and reduce them into a purée using a food mill to get rid of any hard fibres there may be in the artichokes. Sieve the purée, season with salt and add a little oil for a creamy consistency. Put to one side.
Preheat the oven to 250° C.
Remove the nerves and fat from the filet. Wrap the bacon slices around the meat and secure each slice with a piece of cooking string.
Slice the filet, cutting between the slices of bacon so each medallion is wrapped in one. Season with salt and pepper.
Warm a little oil in a frying pan with a metal handle and sauté the medallions on both sides, then place the pan in the oven for 3 minutes to finish them off. Remove the medallions from the pan and put to one side. Add the brown stock and Vernaccia to the pan, season with salt and reduce for a couple of minutes on a high heat.
Remove the string holding the bacon in place on the medallions. Arrange the artichoke purée in the centre of the plate with the medallions around it then pour the reduced Vernaccia over the meat.
Serve piping hot.
Made by BLAO Restaurant - Oristano