Tender Danish Filet Steaks In A Delicious Mustard Sauce
You can never go wrong with succulent pork filet steaks. A mouth-watering example from Denmark involves serving the tender steaks with an exquisite mustard sauce, fresh mushrooms and crispy roast potatoes — that's certainly enough to get any dyed-in-the-wool carnivore excited! As you'll see, those Danes certainly know how to do more than rødgrød, smørrebrød and kanelsnegle...
- 10 oz potatoes
- 1 onion
- 1 tbsp butter
- 1 tsp parsley
For the meat:
- 1 lb pork fillet
- 2 tbsp flour
- 1 tsp salt
- ½ tsp pepper
For the sauce:
- 8 oz mushrooms
- 1 oz butter
- 2 tsp mustard
- 6 fl oz water
- 3 fl oz cream cheese
You'll also need:
- 2 tbsp oil for frying
1. First, remove all the sinew and fat from the pork filet. Cut the filet into three parts and press each one flat.
2. Sprinkle flour, salt and pepper onto a cutting board and turn the meat over in the mixture. Shake off the meat well afterwards so that none of the mixture ends up in the pan.
3. Brown butter in a pan and fry both sides of the pork filets for 2 minutes on a high heat. Switch down to a medium hear setting and cook the meat for a further 2 minutes.
4. Slice the mushroom and sear them in some butter. Add water, cream cheese, mustard, salt and pepper. Leave the sauce to simmer for 5 minutes before placing the pork filets in the pan. Leave them in the sauce for 5 minutes.
5. Wash the potatoes and cut them into thin slices. Add some oil to a pan and fry the potatoes on a medium heat for 4 minutes until they are crispy. Just before the potatoes are done, add the onions and butter. Season the potatoes well. Garnish with fresh parsley.
The combination of pork filet, mustard sauce, mushrooms and potatoes is a true winner. Enjoy!
You can find the recipe for the bonus video here: Chorizo Roulade.