Pork filet mignon with mushroom sauce

A delicious and easy pork recipe with a side of mushroom sauce that makes a surprisingly fast and easy dinner.

  • 30 mins cooking
  • Serves 4
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  • 16 fresh sage leaves
  • 4 slices (60g) prosciutto
  • 4 x 250 gram pork fillets
  • 2 tablespoons extra virgin olive oil
  • 200 grams Swiss brown mushrooms, thinly sliced
  • 1 small (80g) brown onion, sliced thinly
  • 1 clove garlic, crushed
  • 1 1/2 cups (375ml) beef stock
  • 1 tablespoon tomato paste
  • 125 grams frozen chopped spinach
  • 475 grams tub cheesy mashed potato


  • 1
    Place 2 sage leaves along each slice of prosciutto. Wrap 1 prosciutto slice around each pork fillet; secure with toothpicks.
  • 2
    Cook pork on a heated oiled grill plate (or grill or barbecue), over medium-high heat, turning, for 10 minutes or until browned all over and cooked as desired. Remove from pan; cover to keep warm.
  • 3
    Meanwhile, heat oil in a medium frying pan over high heat. Cook the remaining sage for 30 seconds or until crisp. Remove from pan with a slotted spoon; drain on paper towel. Reduce heat to medium-high. Cook mushrooms, onion and garlic in same pan, stirring occasionally, for 4 minutes or until mushrooms are golden and tender. Add the stock and paste; bring to the boil. Reduce heat; simmer, for 5 minutes or until sauce thickens slightly.
  • 4
    Meanwhile, microwave spinach on HIGH (100%) for about 1 minute or until hot. Place spinach in a fine sieve; squeeze out excess water. Heat mash according to packet directions; transfer to a large bowl. Stir spinach into mash; season.
  • 5
    Serve thickly sliced pork with mash and mushroom sauce; sprinkle with crisp sage leaves.

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