- 450g (1lb) British free-range pork fillet
- ½ tbsp sunflower or rapeseed oil
- 25g (1oz) butter
- 1 medium onion, sliced
- 250g (9oz) chestnut mushrooms, thickly sliced
- 10g porcini mushroom, soaked in 150ml (¼pt) warm water
- 250ml (9fl oz) dry cider
- 200ml (7fl oz) double cream
- small handful tarragon leaves, finely chopped
- Slice the pork to the thickness of a pound coin and season. Heat the oil in a large sauté pan over a medium high heat, brown the pork on both sides then remove from the pan and set aside.
- Turn down the heat slightly, add the butter to the pan, allow to melt then add then add the mushrooms. Cook for 2-3 minutes or until lightly browned, remove from the pan and set aside. Add the onion to the pan and cook for 3 minutes or until softened and golden, add the porcini mushroom with the strained soaking liquor and the cider, bring to the boil then allow to simmer and reduce by half.
- Stir in the cream, add the mushrooms and pork, cook until heated through, stir in the tarragon and season to taste.