PORK FILET MIGNON WITH BRIE & GRAPE SAUCE

This is so simple quick and delicious - it can easily be made with soja cream for lactose intolerant and tastes just as good.

FAST FOOD: 10 minutes from start to finish

Serves 2 (or more)

No added Salt

Sauce is quite fattening but you could use reduced fat cream or yoghurt and use olive oil instead of butter

The meat is lean.

You need (in order of use):

Filet Mignon of Pork - sliced 2 cm thick - 6 slices (2/3 of the filet)

Knob of butter or similar

Fresh ground black pepper (optional)

Dried mixed herbs (or fresh - if fresh use later in recipe)

White wine, cider or fizzy white wine (whatever you have open as long as its white in colour)

Cream (20cl carton) or Creme Fraiche or natural yoghurt

Dijon mustard (a large teaspoonful or more if you like mustard)

About a quarter of a round of Brie or half a camembert - chopped

Seedless Grapes - halved - as many as you like (if not seedless, remove seeds)

So, lets get stuck in....

Place slices of meat on baking paper or cling film, fold over so covered and then bash with end of wooden rolling pin or similar until 1cm or so thick. (This takes very little effort as the meat is very tender to start with.) Grind some black pepper over the meat.

In a heavy frying pan, add butter and melt until it just starts to turn brown.

Add meat (and herbs if dried) and fry on medium heat - browning both sides, cooking for just enough time  to cook the meat through (do not over-cook). Remove meat from pan and keep warm

Next, pour about a small glass of the wine / cider into the frying pan, and with wooden spoon stir to combine any meat traces. Reduce liquid by half.

Add cream or crème fraîche or yoghurt and bring back to a low boil. Turn down the heat. Add the mustard and chopped cheese. Melt the cheese and add the halved grapes (and fresh herbs if using). Gently simmer for another minute. Take meat out of oven. Pour any accumulated meat juices in to the sauce and stir. Put meat on plate and spoon over some sauce.

Serve with haricot vert (French green beans) or similar vegetable(s).

You can play around with this sauce - try different cheeses or fruit. The grapes work really well - they cut through the cream and contrast with the meat in a fruity-acidic way - but you can leave them out if you don't like them. Add different herbs for a change of flavour. This is a very versatile sauce.

RECIPES

• Filet Mignon of Pork with Brie and Grape Sauce added27/03/07

• Moules et Frites (mussels and chips) in blue cheese sauce added 23/07/07

• Lunchtime salads added 18/10/07

• Wheat free vegetarian gravy added 18/10/07

• Wheat and Gluten Free Yorkshire Puddings added 18/10/07

• Tartiflette added 22/10/07

• Sucrine du Berry soup added 23/10/07

• Pea and Lettuce Soup added 23/10/07

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