About this recipe: Tender pork with pears is a classic combination. Add a light and creamy tarragon-scented sauce for a special main course dish – ideal for smart but simple entertaining. Serve with lemon rice and steamed asparagus or broccoli. Delicious!
*For pears and white wine, use apple rings and dry cider. *For pork fillet, use lamb leg steaks, or medallions of lamb neck fillet and simmer at step 3 for 15-20 minutes or until tender.
While boiling rice to serve with the dish, you can cook asparagus or broccoli in a steamer basket on top of the pan to save on washing up. Stir the grated zest of 1 lemon into the cooked rice before serving.
Veal fillet with Calvados cream sauce: Heat 1 tbsp olive oil with 15g butter in a frying pan and shallow fry 500g veal fillet, thinly sliced, with 1 thinly sliced onion and 200g button mushrooms for 5-6 minutes or until the onion is softened. Stir in 4 tbsp Calvados and 1 tbsp chopped fresh thyme, then simmer for 1-2 minutes. Add 4 tbsp half-fat crème fraîche or single cream. Adjust the seasoning, bring to the boil and serve.