Pork fillet cut into medallions and squashed flat cooks in minutes. I salt mine in the morning and leave them uncovered in the fridge so they dry out and caramelise beautifully. I serve it with my 50/50 celeriac and potato mash – and some greens, because I can’t help myself.
Ingredients
- 1 pork fillet cut into medallions, flattened and salted a few hours ahead
- 1 tbsp butter
- 1 tbsp vegetable oil
- black pepper
- 2 banana shallots very finely chopped
- salt
- 1 fat clove garlic thinly sliced
- 2 tbsp white wine
- 50 ml chicken stock
- 100 ml double cream or crème fraîche
- 1 tbsp wholegrain mustard
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 heaped tsp thyme leaves
- chives chopped, to serve
- celeriac and potato mash to serve
Instructions
- Melt the butter with the oil over a medium-high heat and brown the pork for about 2 minutes each side, seasoning with pepper. Set aside.
- Lower the heat, add the shallots with a little salt and cook gently until soft.
- Add the garlic and cook for about a minute without letting it burn.
- Turn up the heat, add the wine and reduce by at least half, then add the stock and reduce again.
- Stir in the cream, both mustards and the honey and cook for a minute.
- Return the pork and its resting juices, add the thyme and plenty of pepper and warm through.
- Serve on the mash with chives and plenty of sauce.
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