Pork fillet with saffron and mushroom cream

Method

Introductory photographs from the original

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1. 1.1Step 1 of 10

   I heat the stock, using some to rehydrate the mushrooms and some to dissolve the saffron in a bowl.

   

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2. 2.2Step 2 of 10

   I trim cartilage from the meat.

   

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3. 3.3Step 3 of 10

   I chop the onion, put it in a large pan with 2 garlic cloves and extra virgin olive oil, and brown well on all sides.

   

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4. 4.4Step 4 of 10

   I deglaze with white wine.

   

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5. 5.5Step 5 of 10

   Once evaporated, I add mushrooms with their soaking stock, saffron, salt and pepper.

   

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6. 6.6Step 6 of 10

   I cover and cook for 20 minutes., Then I add the cream, turning the meat occasionally and basting with sauce.

   

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7. 7.7Step 7 of 10

   I cook for about another 10 minutes; the original gives a probe temperature of 65/70 degrees at the centre.

   

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8. 8.8Step 8 of 10

   I remove the fillet and rest for 15 minutes, then slice.

   

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9. 9.9Step 9 of 10

   I blend the sauce until smooth. I put some in the pan, add the meat and pour the rest over. Thin with a splash of stock if too thick.

   

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10. 10.10Step 10 of 10

    Prepare ahead and reheat when needed; it will absorb more flavour.

    

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