Pork fillet with mashed leeks

A delicious dish which can become a Sunday lunch favourite! The mashed leeks are a great alternative to the classic mashed potatoes and the pork fillet gets beautifully tender

Recipe of Vaggelis Driskas,

a prominent Head Cook and Culinary Expert

from "GOURMET" magazine of "ELEFTHEROTYPIA" newspaper

Ingredients (for 4 people):
3 pork fillet rounds (about 300 gr. each)
3-4 tbsp of olive oil
1 cup of white dry wine
5 leeks, cleaned and cut in medium slices
½ tea-cup of water
2 tbsp of butter
½ tea-cup of single cream
1 tbsp of dried basil
a few leaves of fresh basil
salt
pepper

Method:
Preheat the oven to 180°C.

Cut each pork fillet into 2cm thick slices. Lightly press the slices with your hand and season with salt and pepper on both sides.

In a large non-stick frying pan warm the olive oil in medium-high heat and when ready sauté the pork slices for 2 minutes on each side. Transfer the meat into a oven pan, pour over with the wine, cover the pan with foil and bake in the oven for about 10 minutes.

In a saucepan put the water and the leeks. Season with salt and boil in medium heat for 10 minutes until they get tender. Drain in a colander (don't rinse with any water!) and transfer back to the saucepan.

Add in the single cream, the butter, pepper526nbsp;and the basil, stir and leave to simmer in low heat for 1 minute. Transfer the ingredients into a blender and mash until you have a nice smooth puréed mixture.

Divide the mashed leeks onto warm plates, put slices of the pork fillet on top, garnish with fresh basil and serve immediately.