Pork fillet with pancetta & ceps

Pork fillet

This is a special dish, worth taking time over to marinade the pork and create a cep sauce or velouté (below). The perfect marriage of pork and sage is a classic and the addition of wild mushrooms makes this dish perfect for entertaining now autumn is here.


  • 1 pork fillet
  • 20ml olive oil
  • 3 cloves garlic, chopped
  • 2 sprigs of rosemary
  • 10 slices of pancetta
  • 10 sage leaves
  • 200g charlotte potatoes, peeled
  • 50g butter
  • 50ml milk
  • 1 knob of butter
  • 200g spinach, picked and washed
  • 200g wild mushrooms
  • 1 shallot, chopped
  • 100ml double cream
  • 50g green beans, sliced into 1cm pieces and blanched
  • 1 tbsp chopped parsley
  • salt and pepper


Trim any fat and sinew off the pork fillet, then marinade with the olive oil, chopped garlic and rosemary for two hours.

Set a pan of water to boil.

Slice the pancetta very thinly and place it onto a layer of cling film, overlapping each slice.

Cover with another layer of cling film and use a rolling pin to press it gently and make even layer.

Carefully remove the top layer of cling film and lay the sage in two rows across the middle of the pancetta.

Next, place the marinated pork fillet on top of the sage and roll it tightly into a roll (encased in the remaining layer of cling film).

Cook the cling film-encased pork fillet in boiling water for 15 minutes (or until cooked) and leave to rest for 20.

Meanwhile, cook the potato until soft and fold in the butter and milk. Season it with salt.

Put the knob of butter in the very hot pan. When it turns into beurre noisette, add spinach and season with salt and pepper. Cook it quickly and place in the colander, squeezing out excess moisture.

Meanwhile, place the wild mushrooms and chopped shallot in a pan and cook for 1-2 minutes, before adding the cream and reducing. Finally, add the blanched green beans.

Season and finish with parsley.

Remove the cling film from your pork fillet and sear in a very hot pan with butter until it turns golden. Slice into portions.

Ingredients (cep velouté)

  • 200g cep mushrooms (wild or rehydrated dried mushrooms could be used as an alternative)
  • 1 shallot, chopped
  • 1 clove garlic, chopped
  • 250ml chicken stock
  • 100ml Madeira wine
  • 50g butter
  • 2 sprigs of thyme
  • 1 bay leaf


Place all the ingredients in a pan and cook on a low heat for 30 minutes. Then blend with a hand blender and pass through a sieve.