Medallones De Solomillo with Salsa De Mostaza Y Miel

Summary

Ingredients

• 400 g pork fillet (s)
• 2 tablespoon olive oil
• 1 medium shallot (s), diced
• 2 tablespoon, heaped Dijon mustard, grainier
• 2 tablespoon honey
• 50 ml white wine
• 25 cl crème fraîche
• salt and pepper

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Instructions

1. Cut the meat into medallions and fry in olive oil on both sides. Then pepper and salt, remove from the pan and keep warm.
2. Sauté the shallot in the same pan. Add the white wine and let it reduce. Stir in the mustard and honey and then the crème fraîche. Reduce the sauce to the desired thickness.
3. Put the meat back in the pan and let it steep in the sauce.
4. Serve on warmed plates.