Fillet Of Pork With Mustard Cream Recipes

PORK FILLET WITH CREAMY DIJON MUSTARD SAUCE

Steps:

• Preheat the oven to 180°C (fan 170°C/350°F/gas 4). Trim the pork fillet, removing any fat or sinew from the outside.
• Heat oil and butter in a frying pan, add the fillets and cook until lightly browned all over. (Retain the cooking oils in the pan.) Remove and place in an oven-proof dish and bake for 15 minutes for medium to well-done or 20 minutes for well-done. Leave in a warm place for 10 minutes before slicing in 2.5cm (1 inch) diagonal wedges.
• Meanwhile, add the wine to the frying pan and increase the heat. Boil until the wine has reduced by at least half, then add the cream and bring back to the boil until lightly thickened.
• Some people might find the mustard in the sauce a bit strong, so you can easily temper it a bit by putting in less than stated in the ingredients list. Add the mustard one tablespoon at a time and taste. Repeat until you are happy with the result.
• Return the pork slices and any collected meat juices to the sauce and swirl until coated. Do not boil the pork in the sauce or it will toughen.
• Garnish with parsley and serve immediately.

PORK FILLET WITH MUSTARD & HERBS

Steps:

• Preheat the oven to fan 160C/ conventional 180C/gas 4. Make the herb paste by blitzing the olive oil, lemon zest, parsley and basil in a food processor, adding black pepper to taste. Set aside. Trim the pork fillets of any membrane, season and brush with the 2 tbsp olive oil.
• Heat a dry, heavy-based frying pan, then sear the fillets over a high heat until nicely coloured all over. Transfer to a roasting tin and roast for 30 minutes.
• Brush the roasted fillets with mustard, then smother with the herb paste (hands are fine for this). Slice the fillets on the diagonal and serve with creamy potatoes and a green veg.

PORK WITH MUSTARD SAUCE

Steps:

• Cut tenderloin into 8 pieces. Slice each piece again, but do not cut all the way through; open and flatten each piece, pounding slightly with meat mallet. , In a large skillet over medium-high heat, cook the pork in butter until no longer pink, 5-6 minutes on each side. Remove to a serving dish and keep warm; discard drippings. , In the same skillet, cook broth and tarragon over high heat until reduced by half. Reduce heat; stir in cream and mustard. Season with salt and pepper. Spoon over pork. Serve with noodles if desired.

CREAMY MUSTARD PORK

Steps:

• Heat the oil in a large frying pan. Add the pork and fry for 2 minutes over a high heat. Toss in the onion, garlic and mushrooms and cook for 4-5 minutes, stirring occasionally.
• Stir in the crème frâiche and mustard, then tear in the basil. As soon as the crème frâiche has gone runny, remove the pan from the heat. Serve with rice and seasonal vegetables.

FILLET OF PORK WITH MUSTARD CREAM

Steps:

• Melt butter in a large frypan over medium-low heat and cook onions for 3-4 minutes or until softened.
• Remove from pan and set aside.
• Add pork to pan and cook in batches over high heat until lightly browned.
• Return onions to pan and stir in the flour and cook for 1 minute.
• Gradually stir in wine and chicken stock mixing until well blended.
• Add mustards and cook over medium heat, stirring constantly, for 3-4 minutes until sauce boils and thickens.
• Stir in cream, mushrooms and tarragon, season with salt and pepper and cook for 4-5 minutes or until heated through.
• Toss sauce through cooked pasta and serve immediately.

PORK TENDERLOIN WITH MUSTARD SAUCE

Steps:

• Place pork on a greased rack in a roasting pan. Bake, uncovered, at 375° for 40-45 minutes or until a thermometer reads 160°-170°. Let stand 5 minutes before slicing. , Meanwhile, combine flour, milk and mint in a small saucepan until blended. Bring to a boil over medium heat; cook and stir for 2 minutes. Stir in mustard and broth; remove from the heat. Whisk in sour cream and pepper. Serve with the pork.

FILET OF BEEF WITH MUSTARD-CREAM SAUCE

Steps:

• Melt butter in heavy, cast-iron skillet over medium-high heat.
• Add steaks and cook to desired doneness, about 4 minutes per side for rare.
• Add mustard, Worcestershire Sauce and shallot to skillet.
• Season with pepper.
• Add brandy and ignite.
• When flames subside, return to heat.
• (or just cook down a couple of minutes) Transfer steaks to plates.
• Add cream to skillet and boil until reduced to thin sauce consistency, about 2 minutes.
• Pour over steaks and serve.

SOUS VIDE PORK TENDERLOIN

Steps:

• Prepare a thermocirculator and water bath according to manufacturer's directions. Set thermocirculator to 135 degrees F (58 degrees C); if you want pork cooked medium instead of medium-rare, set to 145 degrees F (63 degrees C), and allow water bath to come up to temperature.
• Combine onion, wine, butter, Dijon mustard, vinegar, lemon juice, whole grain mustard, turbinado sugar, lemon zest, salt, and 1/2 teaspoon tarragon in a medium microwave-safe bowl. Place in microwave and cook on high power until butter melts and sugar dissolves, stirring halfway through, about 1 minute. (This yields 1 1/2 cups sauce).
• Place tenderloins in a vacuum-sealable bag with 3/4 cup of the mustard mixture and massage contents of bag to ensure meat is coated evenly in sauce, spacing tenderloins in a single layer in the bag. Seal bag with a vacuum sealer according to manufacturer's directions.
• Transfer vacuum-sealed tenderloins to warm water bath with thermocirculator; cover vessel with aluminum foil to reduce evaporation. Cook to desired doneness, 45 to 50 minutes; meat will be 135 or 145 degrees F (58 to 63 degrees C) when done depending on desired doneness.
• Remove bag from water bath, transfer meat to a plate and pat dry with a paper towel. Rub with olive oil and sprinkle with pepper.
• Heat a large nonstick skillet over medium-high heat. Sear tenderloins in skillet until deeply browned on all sides, 3 to 4 minutes on each side. Transfer to a cutting board to rest for 5 minutes. Wipe skillet clean with a paper towel if any drippings are too dark.
• Reduce heat to medium. Add remaining 3/4 cup mustard sauce to skillet and allow to come to a simmer, reducing until slightly thickened, 1 to 2 minutes. Add cream and remaining 1/2 teaspoon tarragon to skillet, and cook, stirring occasionally, until sauce has thickened enough to coat the back of a spatula, about 1 minute. Slice tenderloins and serve with sauce.

ONE-PAN PORK FILLET WITH LEEKS, APPLES, MUSTARD & THYME

Steps:

• Melt the butter over a medium heat in a large, shallow saucepan, frying pan or flameproof casserole until foaming. Season the pork slices, then fry for 2 mins on each side until browned. Use a slotted spoon to lift the pork onto a plate, then cook the apple wedges in the same pan for 3-4 mins until starting to caramelise. Lift onto the plate and set aside. Reduce the heat, scatter the leeks and thyme into the pan and cook for 15-20 mins until softened.
• Splash in the vinegar and simmer for 1 min, then pour the stock over the leeks, season and simmer for 10 mins more. Pour in the cream, then add the mustard and return the pork and apples to the pan. Season to taste and simmer for 5 mins more until the pork is cooked through but still tender and the apples are starting to soften. Serve the pork spooned over mash, if you like.