Pork Fillet with Sage and Cauliflower Mash is a really easy dish that is so flavoursome. The addition of a cauliflower mash gives a balanced taste combination that just hits the right spot. Its low in calories too as there is so little fat on the fillet. The meat can be prepared using traditional cooking method (brown in a pan and then finish off in the oven for 30 minutes) or with a Sous Vide process. We prefer the latter, although it takes longer the texture is amazing and the depth of flavour sublime. Which ever route you go your family and friends will love this take on succulent pork fillet.
Don’t have a Sous Vide – check this out it will change your life!
Like Pork? Try these other recipes. They can all be adapted to use Pork Fillet too!
Pork Fillet with Sage and Cauliflower Mash
Here are two ways of preparing this dish - both are easy and both worth the effort. The Sous vide recipe tho is the bees knees of flavour.
- FOR THE PORK FILLET
- 350gms Pork Fillet
- 25 Gms butter
- 1 Tbs olive oil
- 1 tsp dried sage - or three or four fresh sage leaves per person
- Salt and Pepper to taste
- FOR THE CAULIFLOWER MASH
- 1 head of cauliflower cut into florets
- 25gms butter
- ¼ cup milk or cream
- Pinch of garlic granules
- ½ Cup of grated parmesan cheese
- A few pickled Madagascan peppers to garnish (green and red together work well?) Optional!
- A Squeeze of wasabi or your favourite mustard
FOR THE PORK (SOUS VIDE METHOD)
Set Sous Vide to 60c and bring up to correct temperature
Portion your pork fillet in half and place each fillet to separate plastic bags
Add a knob of butter and ½ tbs of olive oil
Sprinkle with dried sage or add a few springs of fresh
Seal bags and add to the Sous Vide
When cooked remove the pork from the bags and slice into 1.5cm medallions and rest for a few minutes
Add some olive oil to a frying pan and bring to a very high heat
Sear the medallions, turning once - when you have a golden sheen remove from the pan and rest
Add the cooking juice and deglaze the pan and keep the thickened jus for serving
FOR THE PORK (TRADITIONAL METHOD)
Add the butter and olive oil to an ovenproof frying pan
Cut the pork fillet in half and sprinkle generously with the sage and brown in the pan
Put the frying pan into the oven and roast in a high oven for 40 minutes
Remove from the pan and slice into 1.5cm medallions and allow to rest for at least 10 minutes before serving
FOR THE CAULIFLOWER MASH
Put the cauliflower florets into a steamer and steam for at least 20mins till nice and soft
Remove the cooking water and blitz with a blitzer or food processor till really creamy
Stir in the milk, Parmesan and a little salt and pepper to taste
When serving this dish get creative. Smear the creamed cauliflower onto your plate with a tablesppon. Pop your medallions of pork on the thicker end of the smear. Sprinkle a few pickled peppers on top. And add a small piped Florette of mustard. Restaurant quality in your own kitchen!
As this dish is delicately flavoured we decided to serve Benjamin Darnault Pique Nique Rose 2017. Top-drawer rosé that’s fresher than a morning daisy. Think freshly crushed strawberries with a couple of raspberries thrown in to boot, combined with freshly whipped cream and a nice sharp bite. Top-drawer rosé and fresh as a morning daisy. Ben gets his grapes for this wine from a cooperative high in the Languedoc hills – so you’re getting boutique quality rosé for a supermarket snip! Available from Naked Wines
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