Provençal strips in mustard sauce

Ingredients for 4 servings:

• 250 g shallot(s)
• 5 stalk(s) Celery
• 400 g carrot(s)
• ½ bunch sage
• Salt
• pepper
• 600 g pork fillet(s)
• oil
• 250 g whipped cream
• 150 g crème fraîche
• 1 tbsp butter
• 3 tsp mustard (Dijon)
• 3 tsp orange juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and quarter the shallots. Wash and trim the celery, then slice diagonally into 3 cm long pieces. Also trim and peel the carrots and cut into 1/2 cm wide slices. Wash the sage and pat dry. Pick off the leaves and cut half into strips. Cut the fillet into 1 cm wide slices. Heat oil in a large pan. Brown the fillet in batches, season, remove from the pan, and set aside, covered. Sauté the shallots, carrots, celery, sage strips, and sage leaves in the frying fat over low heat for about 10 minutes. Stir in the cream and crème fraîche, and cook until al dente. Season the vegetables with mustard, orange juice, salt, and pepper. Add the fillet and heat everything back up briefly. Serve the fillet strips with pasta or rice.