1 pork fillet
1 shallot fine diced
1 dash ooil & tsp butter (twice)
1 garlic clove fine chopped
6 mushrooms sliced
2 spring onions sliced
1 tbsp coriander
1 lrg red chilli optional
300ml single cream or creme fraiche
100ml reduced chicken stock
Seasoning
CREAMY PEPPERED PORK
Heat the ooil and butter in a pan and gently fry the shallots and garlic for approx five mins, remove from the pan and add more ooil and butter and fry the mushrooms, the bottom of the pan may catch a little but this is good as it is adding depth to the flavour for the sauce, once the mushrooms have 3/4 cooked remove and place with the onions. Slice the pork fillet into medallions approx pound coin thickness and keeping the same pan hot seal the medallions and let them catch a little caramelising, and again adding flavour to the pan, when all medallions are sealed, remove and place on a plate to rest for 5 minutes releasing all their juices, meanwhile return the onions, garlic and mushrooms to the pan with the chicken stock, reduce the stock to approx half then add the cream and bring to a simmer, now add the resting pork and all the juices, taste and season if needed. If too salty from the reduced chicken stock add a squeeze of lemon or lime juice. Finish off the dish with some fresh coriander, spring onions and some sliced red chillies.
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