Recipe

Fabulous Cream Fillet

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Fabulous Cream Fillet

Tender pork fillet with mustard cream, served with green beans in an orange dressing, topped with toasted hazelnuts.




Ingredients to serve 2

  • 300g x baby potatoes – cut into quarters
  • 300g x pork fillet – season with salt & pepper
  • 1 tsp x dried sage
  • 20g x hazelnuts
  • ½ x orange – zest & juice
  • 1 tbsp x wholegrain mustard
  • 60ml x cream
  • 100g x green beans – trim ends
  • butter (from your pantry)
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 600g x baby potatoes – cut into quarters
  • 600g x pork fillet – season with salt & pepper
  • 2 tsp x dried sage
  • 40g x hazelnuts
  • 1 x orange – zest & juice
  • 2 tbsp x wholegrain mustard
  • 120ml x cream
  • 200g x green beans – trim ends
  • butter (from your pantry)
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Hazelnuts: Place the hazelnuts on a separate tray on the oven and roast for 5-8 minutes until brown. Remove and set aside to cool down slightly before chopping them roughly.

Step 3

Orange dressing: Mix together the orange zest, HALF the orange juice, whisk in olive oil (2 tbsp for 4; 1 tbsp for 2) and season with salt and pepper.

Step 4

Baby potatoes: Place on a tin foil lined baking tray with a drizzle of olive oil, salt and pepper, and roast for 20 minutes until golden and cooked.

Step 5

Pork fillet: Place a pan in medium-high heat with a knob of butter. Coat the fillet with the dried sage and when the pan is hot, brown the fillet for 4-5 minutes. Then place on a tin foil lined baking tray in the oven and cook for another 5-10 minutes, until cooked through. Remove, season with salt and pepper and slice.

Step 6

Mustard cream sauce: Using the same pan you used for the fillet, on medium-high heat, add a splash of water with the wholegrain mustard. Pour in the cream and stir for 1-2 minutes. Season with salt and pepper.

Step 6

Green beans: Boil the kettle and pour it into a small pot. Add a little salt and bring to the boil. Then add the green beans, cover and cook for 4-5 minutes. Add a drizzle of olive oil, season with salt and pepper and coat with the orange dressing.

Step 7

Serve the pork fillet with the mustard cream sauce, roast baby potatoes and green beans topped with the chopped hazelnuts.