Fillet of Pork with Mushroom Dijon Sauce - Fläskfilé med champinjon- och dijonsås

FILLET OF PORK WITH MUSHROOM DIJON SAUCE

Fläskfilé med champinjon- och dijonsås

Serves 4

1 lb 5 oz fillet of pork

salt, pepper

3 tablespoons butter or margarine

5.3 oz mushrooms

1 shallot

1 tablespoon flour

0.4 cup pan juices

0.4 cup heavy cream

0.4 cup regular milk

1 tablespoon concentrated veal fond

1 tablespoon Dijon mustard

Preheat oven to 347F.

Trim the meat and flavor with salt and pepper. Brown all around in 1 tablespoon butter in a frying pan. Pour the water in the pan, bring to a boil and reserve it for the sauce. Finish cooking the meat in the oven for about 20 minutes until the meat has an inner temperature of 152F. Leave the meat for about 10 minutes before slicing.

Quart the mushrooms and peel and chop the shallot. Sauté in a saucepan with remaining butter, sprinkle with flour and stir. Dilute with pan juices, cream, milk and veal fond. Boil together for 5 minutes and flavor to taste with mustard, salt and pepper.

Put the meat on a serving plate and spoon the sauce over the meat. 

Enjoy!

Bella