Pork Fillet Stroganoff

, from Issue #18. September, 2015
Photography by Vanessa Wu.
Pork Fillet Stroganoff

Serves: 4


600 grams free-range pork fillet
seasoned flour
2 tablespoons olive oil
knob of butter
4 spring onions, thinly sliced
1 clove garlic, crushed
300 grams button mushrooms
1 tablespoon paprika
1 teaspoon tomato paste
2 tablespoons brandy
2 teaspoons grain mustard
200 ml crème fraîche
squeeze of lemon juice
chopped flat-leaf parsley
sea salt and freshly ground pepper

To serve
mashed potatoes
cooked green beans


Trim off any silver skin and slice the pork ½ cm thick. Dust in the seasoned flour, shaking off the excess.

Heat the oil and drop in the olive oil and butter. When sizzling add the pork in batches and cook over a medium high heat, until just cooked. Remove with a slotted spoon and set aside. Add a little more oil and butter between batches if needed. Reduce the heat and cook the spring onions, garlic, mushrooms and paprika until tender. Stir in the tomato paste then the brandy, mustard, crème fraîche and the lemon juice. Let it bubble up and reduce a little. Tip in the pork strips and flat-leaf parsley. Season.

To serve: Divide the mashed potatoes between serving dishes and top with the stroganoff and green beans.