Fillet of Pork Rydberg - Fläskfilé Rydberg

FILLET OF PORK RYDBERG

Fläskfilé Rydberg

Serves 4

1 pork fillet, approx 1 lb 10 oz

1 lb 12 oz firm potatoes

2 onions

oil for frying

butter for frying

4 egg yolks

0.4 cup chopped parsley

Mustard creme:

0.8 cup creme fraiche

2 teaspoons Dijon mustard

2 teaspoons coarsely ground, sweet mustard

Cut meat and potatoes in cubes, approx ½ x ½ inch. Put the potatoes in a bowl with cold water to prevent from darkening. Dice the onion, about the same size as the potatoes. Pour off the water from the potatoes, heat up some oil in a frying pan and fry the potatoes over high heat while stirring. Lower the heat to medium after 2 to 3 minutes and continue frying until done while stirring gently. Flavor with salt and pepper and keep the potatoes warm.

Stir all ingredients together for the mustard creme.

Fry the onion in some butter while stirring until slightly colored. Flavor with salt and pepper.

Clean out the frying pan and heat up 1 tablespoon butter. Put in the meat when the butter starts to turn brown. Fry over high heat until nicely colored all around. Don't stir if not necessary. Flavor with salt and pepper.

Put onion, potatoes and meat on a warm serving plate and top with egg yolks and parsley. Serve with the mustard creme.

Enjoy!

Bella