Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Pork >> Pork Filet 02

Print this Recipe    Pork Filet 02

Hub Fillet of Pork Normandy

1/2 kg fillet of pork
4 shallots chopped
12 medium mushrooms quartered
6 cloves garlic crushed
250 mls French cider
500 mls chicken stock
2oz butter
1 Tbsp olive oil
125 mls double (thick) cream
Ground pepper
Sea salt

Prepare all your ingredients before you start. Slice your fillet
of pork across the grain into 1/4 inch thick medallions (any fat
should be trimmed off first). Chop shallots and crush garlic
cloves. Saute in olive oil and butter for 2 to 3 minutes. Add pork
medallions and saute until sealed (outside of meat no longer pink).
Add quartered mushrooms and saute for a further 2 minutes on medium
heat. Add you cider and increase heat to reduce. As it starts to
thicken add chicken stock and continue with high heat until reduced
to a thick, syrupy consistency. Add your cream and again heat
until sauce reaches the consistency you want - a creamy texture.
Add ground pepper and sea salt to season to your liking. I served
it with hash browns and a green leaf and roasted red pepper salad
(roasted to have their skins removed).

Serves 2

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.