Pork fillet with mushroom sauce and lemon potatoes method
- Preheat the grill to the highest setting. In a medium saucepan of salted water, bring 250g Charlotte potatoes (sliced into 0.5cm slices) to the boil and then simmer for 8 mins, until tender. Drain the cooked potatoes and mix with the zest of half a lemon, some seasoning and a drizzle of olive oil. Then line a baking tray with foil, spread out the potatoes and grill for 6-7 mins. Turn the potatoes then grill for another 6-7 mins.
- Meanwhile, cut 400g pork fillets into 6 x 2cm slices and remove any sinew. Coat the pork slices in ½ tsp smoked paprika and lightly season. Heat a large frying pan and add 20g butter. Once it has stopped sizzling, add the pork and cook for 2 mins each side, then transfer to a plate. Add 4 sliced shallots, 100g thinly sliced forestière or chestnut mushrooms and 1 finely sliced garlic clove to the pan and cook for 5 mins stirring occasionally.
- Add 75ml dry white wine and 50ml half-fat crème fraîche, then return the pork to the pan and bring to a simmer. Cook for 2-3 mins.
- To serve, divide the potatoes between the plates with the pork and the sauce and garnish with 2 handfuls watercress.
Pork fillet with mushroom sauce and lemon potatoes
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