Melt 40g butter in a heavy-based saucepan and brown the pork evenly until cooked through.Allow to cool.
Mix the sage, mustard and garlic, season to taste, and spread over the fillet.
Melt the remaining butter and use it to brush each sheet of phyllo pastry.Layer the sheets of pastry, place the meat diagonally across it and roll up or make individual parcels.
Brush the outside of the roll or the parcels with melted butter and bake in a preheated oven for thirty minutes.
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