Wednesday 13 December 2017

Charred, Glazed Fillet of Pork with Wholegrain-Mustard Potato and Sautéed Flat-cap Mushroom

Donal Skehan


1 pork fillet steak per person

2 large Rooster potatoes per person

Large knob butter

100ml cream

150ml milk

Wholegrain mustard

1 garlic clove, smashed

Large flat-cap mushrooms

Parsley or chives to garnish

The glaze (for three fillets) 3 tbsps ketchup

3 tbsps honey

1 tbsp brown sauce

½ tbsp light soy sauce

½ tbsp Worcestershire sauce

1 tsp lemon or lime juice


Black pepper

1For the glaze, place all the ingredients in a blender and combine. Add the chilli and black pepper as desired. No salt is needed due to the soy. A splash of whiskey or brandy gives a good kick, too.

2Place the pork fillets on a low barbecue for about 10 minutes each side, until opaque all the way through. Remove from the barbecue and place in a baking tray, covering the fillets in the glaze. Put in the oven at 150°C for half an hour until the sauce is sticky and bubbly.

3 For eight large potatoes: Steam or boil the potatoes until a butter knife passes through them easily. Melt quarter of a pound of butter in a pan with 100ml cream and 150ml milk. Mash the potato well and add one tablespoon of mustard.

4Heat a pan with the butter and garlic. Once sizzling, add the mushrooms and season. Sauté for 10 minutes, or until they have shrunk and become more translucent. Serve with fresh parsley or chives on top.

Irish Independent

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