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
  • Salt
  • Pepper


  1. 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.
  2. 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.
  3. Finish the tenderloin in the oven at 400°F until internal cooked through. Spoon sauce over tenderloin and serve.