About this recipe:Pork fillet is marinated in herbs de Provence and garlic before being pan-seared and roasted. The pork fillet is served with a delicious sauce made with porcini mushrooms, cognac, lemon juice, shallots and cream.
125ml extra virgin olive oil
35g herbs de Provence
4 cloves garlic, finely chopped
1 (1.35kg) pork fillet
50g dried porcini mushrooms
250ml boiling water
1 lemon, juiced
3 shallots, thinly sliced
125ml double cream
55g unsalted butter, chilled and cut into small cubes
2 tablespoons honey
coarse salt and ground black pepper to taste
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In a large measuring jug, mix together olive oil, herbes de Provence and garlic. Place pork fillet in a large, rectangular baking dish. Pour olive oil mixture over meat and turn to coat. Cover and refrigerate for 3 hours.
Preheat oven to 200 C / Gas 6. Soak mushrooms in boiling hot water for 10 minutes to rehydrate.
Heat a large frying pan over high heat. Remove meat from marinade and discard any remaining marinade. Place meat in hot pan and brown evenly. Return meat to baking dish.
Cook pork fillet in preheated oven about 15 to 20 minutes or until the internal temperature of the meat is 65 degrees C. Remove from oven and allow it to rest for 5 minutes before slicing.
Meanwhile, combine the water in which the mushrooms were soaked, cognac, lemon juice and shallots in a saucepan. Cook over medium heat until liquid is almost gone. Pour in the cream. Bring to the boil and then reduce heat to medium-low. Chop mushrooms and stir into the sauce. Continue cooking until the sauce thickens. Stir in the butter and honey. Season to taste with salt and pepper. Serve over sliced pork fillet