One whole pork fillet
Short crust pastry
1/2 lb mushrooms cleaned and chopped
2 tablespoons butter
1 tablespoon olive oil
Medium English onion chopped finely
Crushed clove of garlic
1/4 of a cup of sherry
1 egg separated into yolk and white
Roast fillet in a medium oven for 40 minutes.
Put the mushrooms in a clean tea towel and squeeze out moisture.
In a frying pan heat the butter and oil.
Add mushrooms and sherry and cook until dry.
Season with salt and freshly ground pepper.
Remove fillet from oven after 40 minutes.
Roll out pastry to form a blanket sufficient to cover the fillet.
Smear the mushroom mixture all over the fillet.
Place fillet on to pastry and seal the edges with egg white to form a neat parcel.
Brush pastry with egg yolk and return to hot oven (200 to 210 degrees centigrade) for twenty minutes.
TIP Make sure the pastry is not too thick or it will not cook through.
Carve into thick slices and serve with saute french beans and saute salad potatoes.
And of course a bottle (or two) of red wine.