Roasted pork fillet served on a bed of braised savoy cabbage with capers and parsley and finished with a chestnut mushroom, walnut and tarragon garnish.
Preheat the oven to 180'C.
Trim and season the pork medallions. Heat the oil and butter in a frying pan and then colour the pork on all sides. Add the thyme to the pan and start basting the meat with the butter and the cooking juices. Transfer to the oven and cook for 10 to 15 minutes. Rest until ready to serve.
Finely slice the savoy cabbage. Pick and chop the parsley leaves.
Heat a frying pan and add the butter. Add the cabbage to the pan, alongwith a little water and cook until the cabbage is soft and wilted. Season to taste and then stir in the capers and the fresh parsley.
Quarter the mushrooms and gently break up the walnuts. Peel and finely dice the garlic. Pick and chop the tarragon leaves.
Heat the butter in a pan and then add the mushrooms, garlic and walnuts. Cook until the mushrooms are golden brown and then stir in the tarragon.
Cut the pork into slices. Serve the pork on a bed of savoy cabbage and finish the dish with the walnuts and mushrooms. Serve immediately.
«Try using mixed wild mushrooms such as girolles and cepes to give a little extra wow factor to this dish.»