Solo: Chive Cream Fillet

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Solo: Chive Cream Fillet

Tender pork fillet topped with mustard chive sauce served with buttery cabbage & cauliflower.

Ingredients to serve 1

  • 150g x pork fillet
  • 60ml x cream
  • 1 tbsp x wholegrain mustard
  • 3g x chives – slice very finely
  • ¼ x cauliflower – cut into florets
  • 1⁄16 x cabbage – slice very thinly
  • butter (from your pantry)
  • olive oil (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

Pork fillet: Place a pan in medium-high heat with a drizzle of olive oil. When hot, brown the fillet for 4-5 minutes. Then place in the oven on a tin foil lined baking tray and cook for another 8-10 minutes. Remove and season with salt and pepper.

Step 3

Mustard chive sauce: Remove the pan from the heat and add a little water (½ tbsp) to deglaze. Then stir in the cream, mustard and ¾ of the chives. Set aside.

Step 4

Cabbage & cauliflower: Place a separate pan on high heat with a knob of butter. When the butter has melted, add the cauliflower and sauté for 3 minutes until golden. Turn the heat down to medium-high, then add the cabbage and sauté for 5 minutes. Mix in the REST of the chives, season generously with salt and pepper and stir through a little more butter (optional) before serving.

Step 5

Serve by slicing the fillet and pour over the mustard chive sauce. Serve with the cabbage and cauliflower.