pork fillet with mushrooms, mustard and creme fraicherating:
Sorry the above quantities are a bit vague - I've been making this so long now that I do it by eye and feel, rather than actually measuring anything :-)
1 pork fillet
punnet of mushrooms
couple of tbsp creme fraiche
large tsp coarse-grained mustard
seasoning to taste (particularly black pepper)
Slice the pork fillet into medallions of about 1 cm wide. Place between 2 layers of clingfilm and pound gently with a rolling pin.
Slice the mushrooms reasonably thinly.
Heat the butter and olive oil in a frying pan.
Brown the medallions lightly on either side.
Remove pork from pan and allow to rest.
Fry the mushrooms gently then remove from pan,
Deglaze the pan with a good sploosh of Calvados or brandy
Stir in a couple of tablespoons of creme fraiche and a large teaspoon of coarse-grained mustard. Season to taste - black pepper's particularly good here. Stir well and bring to a gentle simmer.
Return pork and mushrooms to the pan and allow the pork to finish cooking while the sauce reduces to a nice thick creamy and smooth texture.
Serve with a pilaff rice or red camargue rice.