Stuffed fillet steaks with mint and lime

Cut a notch on the side of the pork fillets to create a kind of envelope. Press 1/2 lime. Puree the garlic, mint, mustard, 1 tbsp oil, lime juice and pepper and salt to a smooth paste. Fill the meat with the pasta. Prick with a stick.

Heat the rest of the oil in a frying pan. Sprinkle the meat with salt and pepper and fry over medium heat around brown. Let the meat cook over low heat for about 12 minutes.

Remove the meat from the pan and let it rest for 5 minutes under aluminum foil. Cut the rest of the lime into wedges. Cut the meat into slices and spread over 4 plates. Garnish with the lime. Delicious with potato Christmas trees with spinach (frozen) and haricots verts.