Pork fillet becomes a shining star in this celebratory, hearty dish. Prepare the rolled log (and sauce) ahead, then just stick it in the oven 30 minutes before dinner time. Recipe compliments of Spier.

Note: The smaller circumference of a pork fillet compared to a beef fillet comes in handy when you want to serve this as a lighter meal or an elegant starter. Otherwise, just serve multiple slices per person as a hearty main.

​​Ingredients

Serves: 4​

• 30 ml butter
• 1 shallot, finely chopped
• 1 clove garlic, finely chopped
• 250 g brown mushrooms, finely chopped
• 2 sprigs thyme
• 10 ml (2 teaspoons) soy sauce
• salt & pepper
• 600-700 g pork fillet
• 15 ml olive oil
• 15 ml Dijon mustard
• about 70 g finely sliced prosciutto
• 500 g puff pastry, thawed
• 1 egg, whisked, for brushing

​​For the red wine sauce:​

• 4-6 medium floury potatoes
• 60 ml (1/4 cup) olive/canola oil
• salt

​​Method

1. Prepare the mushroom layer: Over medium heat in a wide pan, add the butter and fry the shallot & garlic until soft and golden. Add the mushrooms (use a food processor for easy chopping) and thyme, then fry until they release their water and become reduced and darker, stirring often. Add the soy sauce and season with salt & pepper. Mix well and set aside to cool.
2. Prepare the fillet: On the tapered end of the fillet, make an incision about 5 cm from the end (but not all the way through) and fold the thin end over towards the thicker part to form a log of equal thickness. Use a piece of cotton string to tie the “flap” neatly, then sear the fillet for about 30 seconds on all 4 sides in a very hot pan with some oil. Remove from the pan, then rub all over with Dijon mustard.
3. Assemble the Wellington: On a clean working surface, lay out a sheet of cling wrap. Top with a single layer of prosciutto the width of the fillet, slightly overlapping. Now spread out the prepared mushrooms all over the prosciutto in a thin layer, using a soft spatula. Place the prepared fillet on one end of the layers, then carefully roll up the log, removing the cling wrap as you go. Cover the neatly rolled log tightly with cling wrap all over and refrigerate until ready to cook.
4. Cook the Wellington: Preheat the oven to 200 C. Just before cooking, unroll the puff pastry on a clean working surface. Remove the plastic wrap from the fillet roll, then place the roll on the wide edge of the pastry and roll up neatly, tucking in the seams on the bottom and sides of the roll. Place on a baking tray lined with non-stick baking paper. Use a sharp small knife to score the pastry, then brush all over with egg. Bake for 30 minutes or until golden brown. Leave to rest for 5 minutes before slicing and serving. Serve with your choice of vegetables and/or sides.