Summary

Ingredients

• 250 g shallot (s)
• 5 stalks celery
• 400 g carrot (s)
• 0.5 ½ bunch sage
• salt
• pepper
• 600 g pork fillet (s)
• oil
• 250 g whipped cream
• 150 g crème fraîche
• 1 tablespoon butter
• 3 teaspoon mustard (Dijon)
• 3 teaspoons orange juice

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Instructions

1. Peel and quarter the shallots. Wash and clean the celery and cut diagonally into 3 cm long pieces. Also clean and peel the carrots and cut into 1/2 cm wide slices. Wash the sage and pat dry. Pluck the leaves off and cut half of them into strips.
2. Divide the fillet into 1 cm wide slices.
3. Heat oil in a large pan. Fry the fillet in portions, season, remove and set aside, covered. Steam the shallots, carrots, celery and the sage strips and leaves in the frying fat over a mild heat for about 10 minutes. Stir in the cream and crème fraîche, cook the vegetables al dente. Season the vegetables with mustard, orange juice, salt and pepper. Add the fillet, heat everything again briefly.
4. Serve fillet strips with pasta or rice.