Pork Fillet with Creamy Pepper Sauce and Mushroom Vegetables

Salt and pepper the pork fillets and spread a thin layer of mustard all around. Preheat the oven to 60 degrees (convection not recommended).

Heat the oil in a pan and fry the pork fillets all around for about 10-15 minutes until golden brown. After about 10 minutes, add 1 tablespoon of butter and pour the butter several times over the meat with a tablespoon. After another 3 minutes, add 3cl Deglaze the cognac, let it heat up briefly, light it (e.g. with a long match) and flambé the meat. Be careful when lighting the flame. Take the meat out of the pan and put it in the oven on a baking sheet.

Clean the mushrooms and cut into thick slices, peel the shallots and cut into coarse wedges. Cut the bacon slices into coarse pieces. Heat the pan with the remaining frying fat, add the mushrooms, bacon and shallots and fry for 3-5 minutes. Add 1 tablespoon of butter, toss briefly, season with salt and pepper.

For the cream sauce, melt 1 tablespoon butter in a saucepan, sauté the green peppercorns for 2 minutes, deglaze with 3cl cognac and fill up with the vegetable stock. Simmer over medium heat for 2 minutes, pour in the cream and reduce until creamy. Season the sauce with salt and pepper. Add 1/2 tablespoon of butter to the sauce. Finely chop the parsley and fold into the sauce.

Portion the pork tenderloin and arrange on plates with the mushroom vegetables and the pepper sauce.