Pork fillet with mushroom & bacon sauce

By YOU Digital
05 April 2018

Preparation: 20 min | Cooking: 20-30 min | Serves 4

Pork fillet is affordable, tender and easy to cook, says YOU food assistant Carmen Petersen. Next time you have dinner guests and want to impress, make this pork fillet with creamy mushroom and bacon sauce. Just make sure you have enough, because your guests will definitely want seconds .


Mushroom & Bacon sauce

splash of olive oil

1 packet (250g) Eskort diced bacon

1 onion, chopped

about 250g mushrooms, sliced

1 clove garlic, crushed

15-30ml (1-2T) sherry

175ml (¾c) cream

salt and freshly ground black pepper

Pork fillet

2 Eskort pork fillets, sliced in 3 cm thick pieces

5ml (1t) olive oil

about 10ml (2t) prepared mustard

salt and freshly ground pepper

To serve

roasted potato wedges

Maldon salt,

lemon zest

lemon wedges

chopped chives for garnishing


Mushroom sauce

  • Heat a splash of olive oil and fry the bacon, onion, mushrooms and garlic until soft and done.
  • Add the sherry followed by the cream and heat until the cream has reduced and thickened. Season with the salt and pepper.

Pork fillet

  • Rub the steaks with a mixture of olive oil and mustard and season with salt and pepper.
  • Heat a griddle pan until smoking hot and fry the steak until brown outside and just done and no longer pink inside (be careful not to overcook as the meat will become dry).
  • Serve the steaks with the potato wedges and season with the Maldon salt, lemon zest and lemon wedges on the side.
  • Top with some mushroom sauce and garnish with chopped chives.

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