1 pork filet, about 800g or 2 smaller filets - trimmed of all fat.
250g Chestnut mushrooms, thinly sliced.
300g baby spinach, washed.
5 cloves of garlic, peeled and crushed.
75ml olive oil.
50ml chicken stock.
50ml apple juice.
150ml cream.
40g Dijon mustard.
1 tablespoon chopped tarragon, fresh or dried.
30ml vegetable oil.
50g butter.
2 shallots, peeled and diced.
Method
Cut the trimmed pork steaks into medallions about 4cm thick, season with salt and pepper.
Heat a large frying pan over a moderate heat, add vegetable oil, brown pork medallions for 2 mins each side, add butter and diced shallots and sliced mushrooms. Saute for a couple of minutes.
Add stock, apple juice and turn up heat, reduce till half of the liquid has evaporated.
Add cream and mustard, reduce till you have a sauce consistency, add tarragon and season with salt and pepper to taste.
Heat a large frying pan over moderate heat add olive oil and garlic cook gently for 30 seconds and then add spinach, toss and season with sea salt and freshly grated black pepper. Cover with a lid and cook for a further minute.
Place pork steak on a plate and dress with the spinach. Serve with buttery mashed potatoes.
