Summary

Ingredients

• 600 g pork fillet (s)
• 2 tablespoon oil, neutral
• 2 tablespoon butter
• 3 shallot (s)
• 250 ml cream
• 1 tablespoon vinegar (white wine vinegar)
• 2 tablespoon mustard (Dijon mustard)
• 1 bunch herbs, mixed (flat leaf parsley, marjoram, tarragon, chervil, thyme)
• salt
• Pepper, freshly ground

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Instructions

1. Cut the fillet into slices about 3 cm thick. Heat oil and butter in a pan and fry the pieces of meat on both sides for 3-4 minutes over a medium heat, then remove from the pan and keep warm.
2. Peel the shallots, chop them finely and sauté in the frying fat for 1-2 minutes. Add the cream, vinegar and mustard. Reduce the sauce for 4-5 minutes, stirring constantly. Wash the herbs, pat dry, pluck the leaves and finely chop, stir into the sauce and season with salt and pepper. Arrange the fillets on a preheated plate and pour the mustard sauce over them.
3. Fresh baguette, but also potato croquettes or mashed potatoes, go well as a side dish.