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Pork fillet in mustard sauce

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Ingredients for 4 servings:

  • 700 g pork fillet(s)
  • 40 g butter
  • 2 tbsp olive oil
  • 2 shallots, finely diced
  • 4 gherkins, finely diced
  • 250 ml cream
  • 2 tbsp Dijon mustard
  • 1 tbsp white wine vinegar
  • n. B. Salt and pepper, from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Rinse the meat in cold water, pat dry, and cut across the grain into medallions about 3 cm thick. Heat butter and oil in a pan and fry the fillets for about 4 minutes on each side. Remove from the pan and keep warm. Meanwhile, mix the cream, mustard, and vinegar in a bowl. Add the chopped gherkins. Lightly sauté the diced shallots in the frying fat. Pour in the cream mixture and simmer for about 4 minutes, stirring constantly. Arrange the fillets on a platter. Pour the sauce over them and serve. Mashed potatoes and celery go well with the dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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