At long last the first recipe for this page is here. I have chosen one of my personal favourites and without any shadow of doubt the most consistently popular dish at Tilleys - Pork Dijonnaise. The reason it has taken so long to get this recipe page together is because I didn't want to write down a lot of ingredients and cooking instructions as one tends to find in recipe books, because I feel these books take the assumption that the person following them has a reasonable amount of knowledge and experience at cookery. Frequently when I speak to guests in the restaurant at Tilleys they ask me for recipes or advice and it amazes me how often I will see their faces grimace and frown when I give them what is effectively a simple recipe. First of all lets get a few things straight.

1. Cookery is a science, but it is not a precise science (with the exception of pastry).
2. most of the time, ingredients can be increased or decreased, added or taken out depending on your personal taste.
3. Unless you burn or don't cook the meat or fish sufficiently it is almost impossible to cook a bad meal.
4. It is probably wise not to invite guests around for dinner if you are cooking a dish for the first time. Have a test run first on yourself or unsuspecting partner.
5. Be careful when seasoning a dish, you can always add more salt or pepper, but you can't take it out of the dish.
6. Have confidence in yourself and your own potnetial to learn to understand exactly what is happening to food as it cooks.
7. In the section "cooking methods" listed below I have written lots of 'tips' to help you through the preparation and cooking of this dish. A lot of the 'tips' maybe obvious to competent cooks, but the whole idea of this page is to help those who have no experience of cooking at this level.
8. Remember, don't be too critical of your cooking ability or make apologies before your guests have eaten. Just serve the food, let your guests eat and enjoy it; then sit back and wallow in the praise. That's what I do.

---

Pork Dijonnaise

(serves 2)(please read all the instructions before you start cooking)

Ingredients: 10 - 12 oz Pork Tenderloin (sometimes called Pork Fillet) 4 oz Button mushrooms (Fresh - tinned ones add no flavour to the sauce) 2 - 3 oz Butter (Don't use margarine) 8 - 10 Fl oz Fresh whipping cream (don't use one that has been blended with vegetable fat) 1/6 gill ( a sixth is a single measure in a pub, so a good splash) ½ glass Dry White Wine 3 - 4 teaspoons of Dijon Mustard (don't use English or French mustard) 30 - 40 Soft green peppercorns (optional) Salt and ground black pepper (preferably freshly milled) Times: Preparation: approx. 5 minutes Cooking: approx 10 minutes Cooking method:

1. This type of dish is known as a 'saute' dish (shallow fried). Cooking time is quite quick so it's important to have all your ingredients ready to hand and prepared. Also make sure your accompanying vegetables and potatoes are cooked and in the oven on a low heat.
2. Slice the pork tenderloin into ½" (1 cm) slices (In French cuisine they are known as medallions). Also slice the button mushrooms.
3. Heat the frying pan (preferably one with a heavy base - Le Creuset pans are ideal).
4. Put the butter in the pan and let it melt, then turn up the heat.
5. When the butter starts to foam carefully place the medallions of pork in the pan. What we are trying to achieve at this stage is to lightly brown the pork to seal in the flavour.
6. After 30 seconds or so turn the medallions over to seal the other side.
7. After a further 30 - 45 seconds the medallions should be nearly cooked and brown on both sides. The way to check is to lightly press down on the medallion and if the juices start to rise of then it is ready. Once ready turn down the heat.
8. Remove the pork from the pan and place it on a dish, then keep it warm in a low oven.
9. Add the sliced mushrooms to the pan and lightly fry. If the mushrooms absorb all the butter and juices in the pan add a little more butter.
10. Add soft green peppercorns (optional) and the Brandy, taking great care as Brandy is highly flamable. I would advise you to pour the Brandy into a glass first, then pour it into the pan.
11. Turn up the heat and as the Brandy starts to flame add the dry white wine, a pinch of salt and a few twists of fresh black pepper. Let the wine and Brandy come to the boil, then turn down the heat.
12. Pour in what you would consider to be enough whipping cream (you can always add more in a minute if you need to) turn up the heat again and let the cream come to the boil, once it has come to the boil turn down the heat and stir in the Dijon mustard (the smooth variety is better than the whole grain variety).
13. Now you have reached the critical stage. The sauce is basically ready. Tip the pork and all its juices back into the sauce, stir in, and taste to see if the sauce is seasoned correctly. At this stage you do not want to boil the sauce any more. If you do it will thicken up quite rapidly because of the chemical reaction between the mustard and the cream.
14. Serve on to warm plates with a sprig of parsley and bon apetit.

Trouble shooting

1. If the frying pan is too hot before the butter goes in then you will find that the butter will start to burn before some of it has even melted. (Turn the heat down).
2. If the medallions aren't browning properly it is because the pan is not hot enough, or that the pan is to small for the amount of meat in it.
3. If you don't think there is enough sauce you can add some more cream and a splash of wine. Be careful not to boil the sauce again. You can just about get away with lightly simmering.
4. If the sauce has become to thick add some more wine (or a little water) to thin it out. Once again, do not bring back to the boil.
5. Because this dish is quite rich, only serve plain boiled vegetables with it ie broccoli, peas, green beans; new potatoes also go well with it.
6. A little green salad on the side to eat after the meal is quite nice also as it helps to clean and refresh the palate.

---

Footnote: If you have any problems, e-mail me or telephone Tilleys on 01225 484200 and ask for Dave. If you are really struggling give me a ring and I will give you a demonstration at Tilleys or your home (if you live in or near Bath) at a mutually convenient date, free of charge, because that is the sort of nice guy that I am.

Please note that reservations are highly recommended

Hosted By Sugarvine Design for Sugarvine.com Part of The Sugarvine Group ©