Pork Fillet Wrapped in Ground Beef and Phyllo Dough

A few weeks ago pork fillet was on sale and we could not resist the great price. He decided to go all out and for dinner made pork fillet, covered in a ground beef mixture, wrapped in phyllo dough, served with a rich mushroom gravy. There are many ways to make pork fillet. We definitely recommend this one, but we also plan on trying a few other versions in the future ;)

Basic Pork Fillet:

Pork fillet (ours was quite small - 450 g, you may need to change the amounts depending on how large yours is)
salt and pepper
2 Tbs butter

Ground Beef Covering:
1 piece toast
1 egg
300 g ground beef
3 Tbs mixed herbs (basil, parsley, oregano)
Salt and pepper

Phyllo Wrapping:
1 pre-made roll of phyllo dough

Preheat the oven to 180 C (350 F)

Heat a pan on the stove large enough to fit the pork fillet. Melt the butter  in the pan and season the pork fillet with salt and pepper. Cook the pork so evenly brown around the outside and then set aside.

Mix the ground beef, and add the one piece of toast (crumbled), egg, herbs, and a reasonable amount of salt and pepper. Mix everything well together (get dirty and use your hands!)






Roll out the phyllo dough and put down a medium (about 1 cm or as much as you think you can handle) layer of the ground beef mixture.










Place the pork on the dough and wrap it around the roll.








Cut off extra dough and pinch all sides together.








If you have extra dough, like we did, you can try to make some designs to make the log look nicer.





Bake for 30 minutes. Let sit for a few minutes before trying to cut. We were not patient enough to do that and the slices were not as nice as they could have been.

Serve with mashed potatoes, rice, or noodles, a vegetable (Of course due to asparagus season we had white asparagus!) and delicious gravy (coming soon).

Looks like a real fancy treat but not too much work. Good to impress guests (or colleagues when you take the leftovers for lunch :) )