Pork Fillet with a Mushroom Sauce



  • Pork fillet, cut into medallions – I usually do around 4 per person
  • 55g butter
  • salt, and ground pepper (to season)
  • Freshly cracked pepper – add your preferred amount
  • 175 gChestnut mushrooms, sliced
  • 2 shallots, thinly chopped
  • 50 ml Dry Brandy
  • 50 ml dry white wine
  • Carton of Oatly Creamy Oat (if dairy free)  – Single cream is good if you’d prefer
  • Fresh veg and baby potatoes (optional – to serve)


  1. Melt the butter in a  heavy-based frying pan.
  2. Add in the pork medallions, and brown off.
  3. Remove the fillets from the pan, and place in the oven on a low heat (enough to keep them warm).
  4. Add the  mushrooms to the frying pan and fry until slightly coloured.
  5. Stir in the shallows and cracked black pepper.
  6. Add in the brandy, and cook  briskly until reduced by two-thirds.
  7. Add in the white wine and cook briskly until reduced by half.
  8. Add in the cream and bring to the boil. Season to taste.
  9. Bring back the pork, and add to the pan with the meat juices. Cook on a medium heat for 10 minutes.
  10. Serve with some fresh veg and baby potatoes.

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