Friday, May 26, 2006

Pork filet in traditional mustard sauce

This is more of an autumn recipe, but the weather at the moment doesn't lend itself to spring dishes yet... and the garden is in a bit of a mess. But the sage goes perfectly with this pork filet...


1 pork filet
Sage leaves
50 gr of butter
1 spoon traditional grain mustard
10 cl white wine
60 cl meat stock
2 spoons double cream
1 spoon raspberry vinegar
Salt, Pepper.

Season the pork filet with salt and pepper. Sprinkle the sage leaves on top. Cook on a hot flame in a frying pan with a little butter. Remove the filet and discard the oil. Deglaze the frying pan with white wine and mustard. Reduce, then add the meat stock and reduce again. Finally add the cream, and reduce for a further 2 minutes. Add the vinegar, and then stir in the butter off the heat. Season the sauce with salt and pepper. Cut the filet into slices, and cover with the hot sauce.

1 comment:

marian said...

I am making this for the ssecond time tonight for dinner. It is a delicious recipe. Thank you helene.
Lunenburg, Nova scotia