Juicy porc filet with a mustard crust and a creamy chanterelle sauce

23. May 2017Milly1877 views

If you are looking for an idea for your next sunday lunch, then you need to try this recipe: porc filet with a mustard crust and a creamy chanterelle auce! Perfect for a special occasion!

This porc filet always reminds me of home. On sundays, my mother used to make something special like steak, grilled chicken or “Bouchée à la reine“..everything one could fancy. It was not a 5 course menu, but she spend extra time and made an extra effort to prepare a special meal.

In spring everything started tasting different: fresh salad would be crunchier and herbs would shoot out of the ground. For quite a while, my parents had a vegetable garden that supplied us with ample amount of fresh veggies. My father ( and us of course) used to enjoy this fresh produce, especially when my mum made a salad with carrots and herbs and added her own special lemon juice salad dressing. We would sit around the wooden table in our kitchen and soak the left over dressing with some fresh baguette or a mashed up potato..amazing!

I want to have traditions like that and treat myself, my friends and my family. Isn’t it wonderful to spend quality time with the people you love and admire? I believe this includes good food and this week-end I made a porc filet with mustard and a creamy chanterelle sauce (the price of which gave me a small heartattack). It is so easy but so tasty. Everyone will manage to make it and spoil their guests.

First wash and dry the meat. Rub it with some mustard and add salt and pepper to taste. Fry this piece of meat on very high temperature until a crust forms ( ca. 4 min on 3 sides). Then wrap the filet in foil and let it finish cooking in the oven at 150°C for about 30 min (depending on the size). In the meantime, roast the mushrooms in the same frying pan and add the cream. Season with salt, pepper and nutmeg and let it reduce as far as you would like. Et voilà:)

I would love to hear about your sunday traditions and I am always grateful for comments as well as any kind of feed-back. If you like what you read, then subscribe to our newsletter!