Solo: Mustard Cream Fillet

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Solo: Mustard Cream Fillet

Mustard cream coated pork with buttery greens topped with toasted hazelnuts.

Ingredients to serve 1

  • 150g x pork fillet – season with salt & pepper
  • ½ tsp x dried sage
  • 10g x hazelnuts
  • 1 tbsp x wholegrain mustard
  • 60ml x cream
  • 75g x green beans – trim ends
  • 50g x Swiss chard – remove stalks, cut into strips (1cm)
  • butter (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)


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

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. Remove, season with salt and pepper and slice.

Step 4

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 5

Green beans & Swiss chard: 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. In the last minute, add the Swiss chard. Drain, season with salt and pepper, then add a knob of butter and toss the greens in the butter.

Step 6

Serve the greens topped with the chopped hazelnuts, and the fillet topped with the mustard cream sauce.

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