Pork scotch fillet with mustard cream sauce

Thick pork steaks from a hot pan, then a three minute sauce made in the same pan while the meat rests.

Serves

4 people

Prep

10 minutes

Cook

15 minutes

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Start with 1 kg of pork scotch fillet. Pork butterfly medallions work in the same sauce. They are thinner, so sear them for 2 minutes a side.

Pork scotch fillet has more fat through the meat than lean loin cuts. It stays juicy even if you cook it a minute longer than you meant to.

Ingredients

• 1 kg pork scotch fillet
• 1 tbsp olive oil
• 1 garlic clove, crushed
• 300 ml cream
• 1 tbsp Dijon mustard
• Salt and cracked black pepper

Method

1. If your pork is one piece, cut it into four steaks about 2.5 cm thick. Pat them dry and season both sides.
2. Heat the oil in a heavy frying pan over medium high heat for 1 minute.
3. Cook the steaks for 4 minutes a side, until the centre reads 63°C on a thermometer.
4. Move the steaks to a warm plate. Cover them loosely with foil and rest for 5 minutes.
5. Turn the heat down to medium. Add the garlic to the pan and stir for 30 seconds. Add the cream and mustard and scrape up the brown bits.
6. Simmer the sauce for 3 minutes until it coats a spoon. Pour in the juices from the resting plate. Put the steaks back in for 1 minute, turning them in the sauce.

Serve it

Serve with roast potatoes or mash and green beans, with the sauce spooned over.