Pork Fillet Medallions with Tarragon Mustard Sauce

PORK FILLET MEDALLIONS WITH

TARRAGON MUSTARD SAUCE

Fläskfilémedaljonger med dragon- och senapssås

Serves 4

Medallions:

1.1 lb fillet of pork

2 tablespoons butter for frying

salt, pepper

Sauce:

1.6 cups water and pan juices

from frying the meat

2 tablespoons concentrated veal fond

0.8 cup low-fat creme fraiche

2 teaspoons Chinese soy sauce

2 tablespoons Dijon type mustard

2 teaspoons dried tarragon

3 tablespoons flour

For serving:

oven fried potatoes

salad

Cut the meat in approx 3/4 inch thick slices and flatten them out with the palm of your hand. Brown them in butter, then add salt and pepper. Rinse the frying pan with some water and save for the sauce. 

Sauce:

Mix all ingredients for the sauce and bring to a boil while stirring. Simmer for about 5 minutes. Flavor to taste and put the meat in the sauce. Heat through and serve with potatoes and salad.

Enjoy!

Bella