Fillet of Pork with Bacon Sauce and Chantarelles - Fläskfilé med baconsås och kantareller

FILLET OF PORK WITH BACON SAUCE

AND CHANTARELLES

Fläskfilé med baconsås och kantareller

Serves 4

Pork:

1 fillet of pork, approx 1.1 lb

2 tablespoons butter

1 teaspoon salt

some pepper

Bacon sauce:

Approx 5 oz streaky bacon

1.6 cups pan juices and water

2 tablespoons concentrated veal fond

0.8 cup cream

1 tablespoon Chinese soy sauce

3 tablespoons flour

½ teaspoon salt

some pepper

3½ oz fresh chantarelles

1 tablespoon butter

For serving:

potato wedges

broccoli

redcurrant or blackcurrant jelly

Preheat oven to 437F.

Brown the fillet all around in butter and flavor with salt and pepper. Put the meat in an oven-proof pan and insert a meat thermometer in the middle of the fillet. Cook to an inner temperature of 158F. Reserve the pan juices.

Bacon sauce:

Cut the bacon in pieces and fry until crisp in a frying pan. Drain on a paper towel. Pour pan juices and cold water, veal fond, cream, soy sauce, flour, salt and pepper in a saucepan and bring to a boil while stirring. Simmer for a few minutes.

Add half of the bacon to the sauce and save the rest for decoration. Fry the chantarelles in butter and flavor lightly with salt. 

Slice the meat and decorate with remaining bacon and chantarelles. Serve with oven-baked potato wedges, broccoli, currant jelly and bacon sauce.

Enjoy!

Bella