"Danish" fillet pot

Ingredients for 4 servings:

• 1 kg pork fillet(s), ready to cook
• 1 kg mushrooms, brown
• 2 tbsp fat, for frying
• 200 g cream cheese (Buko)
• 2 tbsp mustard, medium hot
• 250 ml cream
• a few stalks of tarragon, chopped, optionally dried
• e.g. white wine, cream, or stock
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

I got this recipe from a friend years ago, and it’s been a favorite with family and guests ever since!

Cut the pork fillet into medallions, season with pepper and salt, and sear on all sides in the hot fat. Remove from the pan and keep warm. Braise the quartered mushrooms in the drippings and season. Add the tarragon, stir in the cheese, mustard, and cream. Return the meat to the pan and simmer for another 5-10 minutes over medium heat. If there isn’t enough sauce or the liquid reduces too much, top up to the desired level with a not-too-dry wine, more cream, or even vegetable or mushroom stock from a jar. The sauce should be creamy, not runny! Season to taste with spices and mustard. Serve with rice.