Ingredients
- 125ml extra virgin olive oil
- 35g herbs de Provence
- 4 cloves garlic, finely chopped
- 1 (1.35kg) pork fillet
- 50g dried porcini mushrooms
- 250ml boiling water
- 125ml cognac
- 1 lemon, juiced
- 3 shallots, thinly sliced
- 125ml double cream
- 55g unsalted butter, chilled and cut into small cubes
- 2 tablespoons honey
- coarse salt and ground black pepper to taste
Description
Pork Fillet Is Marinated In Herbs De Provence And Garlic Before Being Pan-seared And Roasted. The Pork Fillet Is Served With A Delicious Sauce Made With Porcini Mushrooms, Cognac, Lemon Juice, Shallots And Cream.
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