Pork Fillet in a Cornish Mead Sauce

Cornish Mead, Mmmmmm, delicious!  I found this basic idea in an old Cornish book and adapted it to my taste, Very simple, very quick, but good enough for dinner with friends or that special meal. My thanks to the Cornish Mead Co, in Penzance, for linking this to their website.

Serves 4

You will need a medium heavy duty pan.

1 lb Pork fillet [I used a little more]

2 large shallots, finely sliced

4 medium carrots cut into thinnish short strips

½ lb quartered chestnut mushrooms - or a mixture

1 pint of Cornish Mead [or half mead half dry cider, if you want it a little tarter]]

½ pint double cream

Oil for frying - I used rapeseed

1 tablespoonful plain flour

Seasoning- I used sea salt flakes and fresh ground peppers

plus a dash of mushroom ketchup [one of my new fave ingredients]

Take your fillet and cut it into ½-¾ inch rounds, then light bash between two sheets of polythene.

Quickly sauté these in the hot pan, with the oil, to nicely brown and then set them aside for a mo.

Tip your prepared veggies into the lovely juices and add a little more oil if necessary. Stir fry for 5 mins until just starting to soften. Remove from the pan with a slotted spoon.

To the remaining juices, add the flour and stir while it thickens then add the mead and bring to the boil, let it bubble for a few moments then return the meat and veggies. Season well, to your taste. Bring back to simmering point then stir in the cream. Let it simmer gently until the veggies are tender and the pork cooked through.

All you will need is a lovely salad or some sautéd or boiled new potatoes. Perfect.

Note: Use the plain Honey Mead. While the Blackberry Mead is a great drink, it is not suitable for this dish.