Name: Pork fillet with brandy, mustard and cream sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Ingredients
Ingredients: 500 g pork fillets trimmed and silver membranes removed; meat seasoning; salt and black pepper; 40 ml olive oil; 225 g button mushrooms sliced; 1 bunch spring onions finely chopped; 15 ml butter; 100 ml brandy; 40 ml wholegrain mustard; 250 ml cream; 15 ml fresh chives finely chopped

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Ingredients (11)

500 g	pork fillets — trimmed and silver membranes removed
	meat seasoning
	salt and black pepper
40 ml	olive oil
225 g	button mushrooms — sliced
1 bunch	spring onions — finely chopped
15 ml	butter
100 ml	brandy
40 ml	wholegrain mustard
250 ml	cream
15 ml	fresh chives — finely chopped

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Method:

Preheat the oven to 180°C.

Season the pork fillets with salt, pepper and meat seasoning.

Heat the olive oil and fry the pork fillets on all sides until it has a nice, golden colour all over. Remove from the pan, place the fillets on a baking tray and place in the oven for 10 – 15 minutes, depending on the size of the fillets. Remove the fillets from the oven and set aside to rest at room temperature.

Meanwhile, add the butter to the pan juices and fry the mushrooms and spring onions until soft and cooked.

Add the brandy and mustard, stirring quite vigorously to blend the mustard well into the pan juices. Lower the heat under the pan to a simmering point.

Add the cream slowly while whisking continuously. Simmer until a runny, creamy sauce is formed. Taste and adjust for seasoning with salt and pepper. In case the sauce gets too thick, whisk in a small amount of milk to correct the consistency.

Slice the pork fillets diagonally into 2cm thick slices and place the slices in the pan with the mustard sauce. Simmer 3 minutes, turn the pork slices over once and simmer for another minute while coating the slices with the mustard sauce.

Serve with garlicky mash.