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 1. Trim the tenderloin fillet from silver skim and slice into two even portions. Season evenly with sea salt. 2. 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 ...