Pan Fried Pork Fillet in Creamy Tarragon Sauce – serves 2
350g pork fillet
Knob of butter
1 tsp olive oil
150 ml white wine
2 tsp finely chopped tarragon
½ tsp ground black pepper
100ml single cream
1. Heat the oven to 160C/Gas 4. Heat the butter and oil in a frying pan until sizzling and fry the pork fillet so it browns on all sides. Transfer to a roasting tin and cook for 30 mins (depending on the thickness of the fillet) or until just cooked through.
2. Deglaze the frying pan by pouring the wine in and stirring to incorporate any meaty browned bits in the bottom of the pan. Simmer gently until reduced to 1/3 its original volume. Add the tarragon, black pepper and salt, to taste.
3. When the pork has cooked, allow to rest for 10 mins under foil. While it rests, pour in the cream and any juices that have come out of the pork, stir and bring to a simmer. Cut the pork into thick slices, divide between two plates and top with the tarragon sauce.
Source: Bart Spices recipe card