• 400g Fillet Mignon (Pork tenderloin)
  • 1 tablespoon olive oil
  • 15g butter
  • 1 onion, finely sliced
  • 1 tablespoon of plain flour
  • A generous dash of Marsala (150-200ml)
  • 3 tablespoons of creme fraiche
  • Salt and white pepper
  1. Slice the fillet Mignon into slices roughly 1cm thick. Place them in a clean plastic bag, add the flour and season generously. Shake the bag to coat the pork well.
  2. In a large frying pan, heat the oil and add the onions and cook until just softened.
  3. Remove the onions. Add the butter and fry the pork pieces for 2-3 minutes each side. Then remove the pork.
  4. Add the Marsala wine and stir to include any porky bits on the pan. Let it bubble away for a couple of minutes and then add the creme fraiche and the onions and season with salt and white pepper. Finally add the pork back to the pan to coat with the sauce.

Serve with Courgette Gratin.