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For this recipe
Ready in: 60 minutes
4 medium potatoes, skin on & cleaned
2 Tbsp oil
1 Tbsp butter
2 Tbsp fresh rosemary leaves, roughly chopped
Salt and pepper to season
600g Meat Cuisine Pork Fillets
Salt and pepper to season
3 Tbsp butter
1 cup of fresh sage leaves, stalk removed
3 cloves garlic, finely chopped
¾ cup white wine
¾ cup chicken stock
Juice of 1 lemon
Fresh blanched asparagus to serve
1. Boil potatoes for 13-15 minutes, they should still be a little firm in the centre. Drain and soak in cold water to stop them cooking for a few minutes. Drain and let them dry in the air. Place 2 Tbsp oil into a shallow bowl and roll each potato evenly in oil then place on to a greased flat oven tray.
2. Take a potato masher and brush with oil. Squash each potato, moving it around slightly until it is evenly smashed. Drizzle with a little oil, dot with butter then sprinkle over rosemary and season well. Bake at 200 oC Fan bake, for 25 minutes or 225 oC Bake, for 35 minutes or until crispy and golden.
3. Pat the pork fillets dry with a paper towel. Use a small sharp knife to remove any visible thick white fat. Cut away silver skin and remove any sinew. Cut each fillet into approximately 6 thick pieces on the angle. Place the slices between plastic wrap, use a rolling pin or glass bottle to bat out slices into even thickness, making them slightly bigger.
4. Heat a fry pan and add butter. Sear the steaks on med-high for 1 minute on each side then remove from pan cover and keep warm. Turn the heat down add sage leaves and cook quickly in remaining butter, if needed add a little oil. Remove and place aside in a small bowl.
5. To prepare the sauce add garlic to pan and stir over heat for 30 seconds, add white wine, chicken stock and lemon juice. Turn up heat and bring to simmer for 3 minutes. Add the pork back to pan and cook for 1 minute on each side in the sauce. The pork should be served medium rare as a steak.
6. Serve immediately, share sauce between plates and top with crispy sage leaves. Accompany with mashed potatoes and fresh asparagus. Allow 3-4 steaks per person.
To prepare asparagus, take a spear and apply pressure to the thick end. It will snap at the woody end leaving the best part behind. Discard the thick stubby piece. Bring a sauce pan of water to boil, add asparagus spears and cook for 1-2 minutes depending on how crisp you like to eat them. Drain and serve immediately. If you would like to add blanched asparagus to a salad then drain after cooking and add to a bowl of iced water until cool.
Recipe created by Tracey Sunderland © 24-10-2007
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