Filet Mignon With Mushroom Sauce
Filet mignon...of pork? You bet. Take the most tender of cuts, compliment with an umami-rich sauce, and enjoy the richness.
- HyLifePork Tenderloin
- 2 Medium Diced Shallots
- 300g of Sliced Mushrooms
- 150mL of Chicken Stock
- 150mL of Cream
- Cut the tenderloin in equally sized medallions and season with salt and pepper. In a skillet on high heat, sear in butter, cooking 80% of the way through. Remove tenderloin.
- Add shallots and mushrooms to the skillet and soften. Add chicken stock and reduce by half, and then add cream. Reduce again until sauce is of desired consistency.
- Finish the tenderloin in the oven at 400°F until internal cooked through. Spoon sauce over tenderloin and serve.