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Fillet de Pore Chasseur

ingredients

serves 6
1 kg (2 1/4 lb) pork fillet
2 tbsp (30 ml) oil
1/3 cup (75 g) butter
8 oz (225 g) onions, skinned and chopped
2 1/4 cup (225 g) button mushrooms
3 tbsp (45 ml) plain flour (All purpose)
2/3 cup (150 ml) 1/4 pt beef stock
2/3 cup (150 ml) 1/4 pt white wine
salt
freshly ground black pepper
chopped parsley
croutons

method

1. Cut the pork into 3-4 cm ( 1 1/4 - 1 1/2in) pieces.

2. Heat the oil in a frying pan,add the pork and cook quickly to brown and seal the surface. Remove from pan, transfer to an ovenproof casserole.

3. Heat 50 g (2 oz) butter in the frying pan, add the onions and cook slowly until soft. Add the mushrooms and quickly saute. Remove while still crisp and place over the meat.

4. Blend the flour into the remaining pan juices, adding remaining butter and gradually add the stock and wine. Blend to a smooth consistency.

5. Bring to the boil and simmer for 2-3 minutes. Adjust seasoning and pour into the casserole.

6. Cover and cook in the oven at 180°C (350°F) mark 4 for about 1 3/4 hours until pork is fork tender.

7. Serve sprinkled liberally with chopped parsley. Garnish with croutons or sliced, toasted French bread.

What did you think?

15 people have helped to review this recipe. Thankyou!

Very Tastey:)
posted by Mark Keaveney @ 11:26AM, 11/16/08
Very simple to prepare although I dropped the croutons and served with roasties,carrots and petit pois-delicious comfort food,YUM YUM on a winter's night!!
Fillet de pore chasseur
posted by Patrick F @ 08:09AM, 7/08/09
I think this should be either "filet de porc chasseur" or "fillet of pork chasseur". Either way it was excellent
Now going to be a regular dinner!
posted by Mike Dennis @ 04:45PM, 3/04/10
This was so enjoyable, so much so, that we will dine on this recipe regularly, we also served it with crunchy roast potatoes, baby carrots and petit pois. Now looking forward to delving further into this recipe 'book', Thank You.
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