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Pork Fillet Al'berdouille


Preparation time: 30 minutes
Cooking time: 10 minutes

Ingredients - serves 4

  • 4 pork fillet chops (approx 150-175g each)
  • 150g margarine
  • Salt & pepper
  • 4 tbs mustard

For the sauce:

  • 80g butter
  • 50g plain flour
  • 500ml stock
  • 4 large shallots
  • 500ml white wine
  • 1 tbs spirit vinegar
  • 6 medium-sized pickled gherkins
  • Salt & pepper


Melt the margarine in a frying pan over a high heat and fry the pork until golden on one side, then turn each piece over and season with salt and pepper and spread with mustard. Repeat for the other side (about 5 minutes each side), then transfer to the oven to keep hot.

In another pan, make a roux with melted butter and flour then add the stock off the heat, season to taste and mix well. As soon as the sauce is smooth, put back on the heat and whisk until it boils, then remove from the heat.

Peel the shallots and fry them in some of the butter melted in a frying pan, add salt and the white wine and the spirit vinegar, then the roux mixture, the rest of the mustard and 2 of the gherkins, finely chopped. Check the seasoning.

Take a warmed oval serving plate and pipe mashed potato around the edge. Then place the pork in the centre of the plate and pour the sauce over it. Garnish with the remaining gherkins.

Eric Boschman’s suggested drink accompaniment: “La Saint Feuillien Ambrée” beer