This recipe is a family favourite, blending the sweet flavours of prunes with the tang of creme fraiche and delicate and tender filet mignon.
There are certain dishes which you know are special because you’re not allowed to have them. When my parents threw dinner parties during my teenage years I was often banished from the dining room with a bowl of fish fingers and chips (not the worst fate in the world!), while the guests tucked in to a slightly more refined courses.
I felt great that I could watch television in peace and eat my ketchup-smothered food – but now I know what all the fuss was about.
The first time you taste the creamy, sweet and sour sauce you will be hypnotised by how well it compliments the pork – indeed I often have to put out extra portions of bread to mop up the extra sauce on guests’ plates. That’s the real sign of a VIP dish!
Filet mignon, cut into medallions (discs or rounds) and served with a luxurious and creamy sauce. What else could you ask for?
- Pork (filet mignon) - 500g (Cut into medallions)
- Prunes - 100g
- Red onion - 150g (1 medium sized)
- White wine - 200ml (1 decent wine glass full)
- Creme fraiche - 3 tbsp (Either low fat or regular)
- Salt - 0.5 tsp
- Pepper - 0.5 tsp
- Olive oil - 1 tbsp
- To prepare the pork, first lay out the full filet mignon on a chopping board and cut off any visible fat. Next cut the meat into medallions (the same shape as an Olympic Gold medal), but around 1cm thick
- Dust the meat in a thin coating of salt, pepper and a little flour
- Now begin the cooking - fry off the onion in a pan with the olive oil for 3 minutes
- Add the pork medallions and cook through, but don't brown them too much. This should take around 5 or 6 minutes.
- Next add the prunes and the glass of white wine to the pan
- Cover the pan and let it simmer for 5 minutes, as the pork finishes cooking and the wine soaks into it
- Finally add the creme fraiche and stir through, until the sauce is rich and creamy (it should also be smelling great!)
- To serve, take the pork medallions out and arrange on your plates, then add extra sauce from the pan on top of them
- Serve with new potatoes and fresh vegetables