Ingredients 400gm pork fillet
1 tsp fennel seeds
1 1/2 tsp salt
1 1/2 tsp ground black pepper
1/2 cup pearl barley (ideally soaked overnight in water)
1/2 small brown onion
50 gm carrot
50 gm celery
3 small garlic cloves
1 tbsp dried Porcini mushrooms
3 sprigs tarragon
12 sage leaves
350 ml beef stock
500 - 600 ml water
50 gm butter
5 sprigs parsley
Dice the onion, celery and carrot. Chop the porcini and cover with 2 tbsp. boiling water and allow to sit. Turn oven on to 170c.
Place half the butter and a splash of olive oil in a sauce pan, add the onions, celery, carrots and crushed garlic and sweat over a medium heat until softened slightly. Add the drained barley and continue to cook.
Add the chopped sage and tarragon, stock, most of the water and mushroom mix, bring to the boil and gently simmer for 40 minutes, stirring occasionally.
Meanwhile place the salt, pepper and fennel seeds into a mortar and pestle and grind to form a coarse mix.
Remove any sinew from the fillet and roll in the spice mix.
In a hot oven proof pan sear the fillet on all sides then place in the oven and cook until the centre of the meat reaches 65c - 70c when probed with a thermometer. Allow to rest for a few minutes in a warm place.
While the barley is cooking most of the liquid will disappear, you may need to add more if barley is not cooked.
When the barley is cooked ensure that there is only a little liquid left, add the remaining butter, most of the chopped parsley, correct seasoning and gently heat until butter is melted, do not boil at this stage.
To serve place the barley mix into a serving ring, remove the ring.
Slice the pork fillet into 1 1/2 - 2 cm slices and arranged on the barley. Drizzle with a small amount of truffle oil, quality olive oil, balsamic glaze, salt, pepper and a little more of the chopped parsley.