Pork fillet with mushrooms, cream and brandy.

Pork fillet with mushroom sauce

Ingredients

1 pork fillet about 800g or two smaller fillets

1 packet of white mushrooms

250ml fresh cream

1 tablespoon of butter (not margarine)

1 tablespoon olive oil

2 teaspoons of brandy

Watercress and orange slices for garnish

Method

Melt the butter and olive oil in a heavy base frying pan on high heat.

Brown the pork fillet on both sides and turn down the heat to medium, turn the fillet again.

Cook for about 15 minutes, checking it’s not sticking to the bottom of the pan.

Move the fillet or remove from the pan and put on a plate while you add the sliced mushrooms to the pan. You may need to add a little more butter.

When the mushrooms are cooked add half a carton of fresh cream and stir as it thickens.

Add a tablespoon of brandy and if the sauce is too thick add the remaining cream and let it thicken over the heat.

Add the pork fillet to the pan to warm.

Take out the fillet, slice into thickish pieces and pour the mushrooms and cream sauce over.

Garnish with watercress and slices of fresh orange.

Serve with couscous, rice or roasted potatoes and fresh vegetables

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