- 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.