Pork fillet with peppercorn jus

Ingredients

• 700 gPork fillet
• 20 gOlive oil (2 tbsp)
• 200 mlBeef stock
• 60 gOnion
• 10 gPlain flour
• Rosemary, thyme, garlic, mixed peppercorns, parsley, salt

How to make it

1. Take the fillet out of the fridge half an hour ahead, pat it dry, salt it. Oven to 180 degrees.
2. Get the oil hot in the pan, sear the fillet all over for three minutes until brown everywhere.
3. Into a dish with the rosemary, thyme and garlic, then twelve to fifteen minutes in the oven, until the core reaches 62 degrees. Without a thermometer: firm, with a little give.
4. Rest the fillet in foil for ten minutes.
5. Finely dice the onion, fry it in the pan juices, flour over it, deglaze with the stock, add the crushed peppercorns and reduce for five minutes. Slice the fillet into medallions, jus and parsley over the top.

One tip

Fillet dries out fast. 62 degrees at the core, then rest, or the juice runs onto the board.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.