Filet de porc à la moutarde with Maille Dijon

A great mustard cream sauce comes down to three things: a good fond, proper reduction, and the right mustard. Tonight I'm cooking Filet de porc à la moutarde and finishing the sauce tableside with Maille Australia Dijon. Let’s see what my biggest critic thinks of this one. Recipe below. Discover Maille at your local store and try it today! #MailleAustralia #AD Ingredients 1 pork loin 3 shallots 1 heap tbsp Maille dijon mustard 2 tbsp olive oil 2 tbsp unsalted butter 100ml chicken stock ½ cup white wine 1 tbsp creme fresh ½ bunch tarragon asparagus to serve mashed potato to serve Method Trim the tenderloin fillet from silver skim and slice into two even portions. Season evenly with sea salt. Heat a heavy based stainless steel or cast iron pan on high heat. Add a tablespoon of oil and sear the pork fillets on all sides. Turn the heat down and continue cooking for 10 minutes or until the centre of the filets reach 55°C, then baste with butter until the fillet reaches 62°C. Remove the pork from the pan and rest on a wire rack once cooked. While the pork cooks, begin on the asparagus. Place a medium pan over medium heat. Add a splash of olive oil, then the asparagus. Cover the pan with a lid and gently cook for 5-6 minutes, check and flip every 2 minutes. Once the asparagus is nearly ready, add a splash of water to help them steam through. The asparagus is ready when it’s tender but still has a slight bite in the centre. Tip out most of the butter left in the pan from searing the pork. Do not wash the pan. Peel and finely dice the shallots. Place the pan over medium heat and sweat the shallots for 2 minutes or until transparent. Deglaze the pan with wine, until the alcohol has evaporated. Add the chicken stock and reduce by half. Finish the sauce with a generous spoonful of Maille dijon mustard and creme fraiche. Stir through with finely sliced tarragon for a herbaceous finish. Taste and adjust seasoning as required. To serve, warm the mash up in a pot for 3-4 minutes until warmed through. Transfer the pork back to the pan with the mustard sauce and spoon over the fillets to glaze in the sauce. Serve with warm asparagus, a spoonful of hot mashed potato and plenty of Maille dijon mustard sauce.