Pork Fillet Medallions with Creamy Mash Potato / 香煎猪扒配土豆泥

Pan-grilled pork fillet is perfect when sliced and served over salad, potato mash or in a wrap. I present to you a classic way to cook juicy, round pork fillet medallions. The meat comes out very tender and succulent in texture, complimented with creamy, buttered potatoes. A real treat and certainly looks the part too.

Try this recipe out to set yourself up for a delicious and satisfying dinner for the week.

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Ingredients (for two):

6 trimmed round pork fillet medallions
350g potato (peeled and cut lengthwise into quarters)
30ml double cream
15g butter
1 tsp milk
Salt & Pepper

For the Sauce:
½ tsp wholegrain mustard
1 tsp crème fraiche
5g butter
½ onion
150ml dry white wine

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Firstly, let’s prepare the mash potato!

People seem to have their own preference of mashing their potatoes. I find the most important element for making thick, creamy mash is the type of potatoes you use.

Russets or Yukon Gold’s are the best I find to make mash due to their high starch and low water content. They are naturally creamy when mashed so can also absorb the flavours more easily.

Here are the steps for making mash potato:

Step 1: Place the potato onto a medium sized saucepan. Pour cold water into the pan until the potatoes are completely covered. Then, add ½ tsp salt into the water.

Step 2: Turn the heat on high and bring the water to boil. Now reduce the heat to low and cook for 15 to 20 minutes until you can easily poke through them with a fork.

Step 3: In a separate saucepan, melt the butter and warm the cream.

Step 4: Drain the cooked potato. Mash with the butter, cream and milk. Add salt and pepper for the taste.

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Let’s move on to the steps for cooking the pork fillet:

Step 1: Sprinkle salt and pepper on each side of the pork fillet.

Step 2: Heat 1 tsp oil in a large, heavy grill pan on high heat.

Step 3: Carefully place the pork fillets in the pan and cook for 45 seconds on each side.

Step 4: Next, reduce to medium heat and cook for a further 8-12 minutes, turning occasionally.

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Finally, the mouth-watering sauce:

Step 1: Heat the butter in a small saucepan and cook the onions for 10 minutes until soft and golden brown.

Step 2: Add the white wine and boil for 10 minutes to reduce it slightly.

Step 3: Finally, add the crème fraiche and mustard, then simmer for a further 10 minutes.

And voila!

A very easy and speedy dish that is quick to make but exceptionally tasty. This is the ultimate fix when time is short and empty bellies are rumbling. I hope you like this recipe and as always if you have any questions, please leave them in the comments box below.

Bon Appetit!

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香煎猪扒切丝，配上沙拉或土豆泥是最佳配搭。今天我来介绍一个经典的食谱来烹饪这道菜。多汁肉扒吃起来非常满足，再加上淡淡奶油香的土豆泥，简直就是天堂！

大家不如马上就来试试做这款食谱：

用料（两人份）：

6块切好的猪扒
350克马铃薯（切块）
30毫升奶油
15克黄油
1茶匙牛奶
盐和胡椒粉
做酱汁的用料：
½ 茶匙芥末
1茶匙鲜奶油
5克黄油
半个洋葱
150毫升白酒

首先是准备土豆泥。

每个人都会有自己喜欢的方法来做土豆泥， 我发现做这个最关键的就是你所使用的土豆类型。 Russets或 Yukon Gold's是拿来做土豆泥最好的两种，由于他们的高淀粉和低含水量，也更容易吸取香料。

以下是制作土豆泥的步骤：

步骤1：将马铃薯放在平底锅里，倒入冷水直到马铃薯完全被覆盖。 然后往水里加入1/2茶匙盐。
步骤2：把水煮沸后，关小火再煮15到20分钟，直到你可以轻松地用叉子把马铃薯弄散。
步骤3：在另外一个锅里，加入黄油和奶油，低温加热。
步骤4：马铃薯去水，加入黄油，奶油和牛奶并均匀搅拌。 最后用适量盐和胡椒调味。

下面我们来看看烹饪猪扒的步骤：

步骤1：在猪排两面各撒上盐和胡椒。
步骤2：高温加热烤盘，并加入1茶匙油。
步骤3：小心地把猪扒放进锅中，每侧各煎45秒钟。
步骤4：把火调到小，再煮8-12分钟，期间翻转一到两次。

最后是做酱汁的步骤：

步骤1：在一个小锅里加黄油和洋葱，煮10分钟，直到洋葱发软变成金棕色。
步骤2：加入白葡萄酒并煮沸10分钟，收汁。
步骤3：最后，加入鲜奶油和芥末，小火煮10分钟。

一个非常简单易做的食谱，却非常美味。 我希望你们喜欢我的食谱，如果有任何问题，请在以下部分留言。