Recipe by: Geraldine Pelissier

Serves: 6

Source: Family Recipe


  • 450g pork fillet
  • 100g button mushrooms, sliced
  • 75g (1/3 cup) Madeira wine or white vermouth
  • 1 garlic clove
  • 100g semi-skimmed milk
  • 60g onion, sliced
  • 3 tsp Wholegrain mustard
  • 1 tsp Dijon mustard
  • ½ pc chicken stock cube
  • 2 tbsp full fat sour cream
  • 1 tbsp corn flour
  • Salt & Pepper
  • Parsley, for garnish


  • Heat a frying pan and fry the pork fillet gently on all sides and set aside on a plate.
  • To the same frying pan, add the Madeira wine, milk, slicdd onions, chopped garlic, mustards, stock cube, salt and pepper. Bring to boil.
  • Add the pork fillet and cook for 20 mins on a simmer. Add a bit more water if it is too dry.
  • Add mushrooms 10 mins into the simmer and cook for another 10 mins.
  • Before serving, add the sour cream and corn flour to the sauce for a smoother texture. Cook for a further 2 mins and serve hot with rice, pasta or gratin dauphinois.

Downlowd PDF version here: French Mustard Pork Fillet Mignon Geraldine Pelissier