Simple Bistro-style Stewed Pork Fillets

Simple Bistro-style Stewed Pork Fillets

You don't need any preparatory cooking or excess fat. Just slow-cook the pork fillet. You can create an authentic flavour by using ready-made demi glace sauce.

Ingredients: 4 servings

Pork filet
500 g
★ Red wine
200 ml
★ Water
200 ml
★ Mushrooms
2 packets
★ Bay leaves
Creamed butter blended with olive oil
2 tablespoons
Plain flour
2 tablespoons
● Tinned demiglace sauce
1 tin
● Japanese Worcestershire-style sauce
1 tablespoon
● Ketchup
1 tablespoon
Salt ・ pepper
To taste


1. Chop the onion finely and put in a heat proof container. Cover with a piece of cling film and heat in a 500 W microwave for 7 minutes. Uncover the cling film and evaporate the steam.
2. Slice the pork into 3-cm-thickness. Coat with salt, pepper and plain flour.
3. Melt 1 tablespoon of Cooking with Tube in a frying pan and brown the meat.
4. Take out the meat and fry the onion with 1tablespoon of Cooking with tube.
5. Return the meat and add the ★ ingredients. Simmer over a medium heat for about 50 minutes. Simmer for about 15 to 20 minutes in a pressure cooker if you use.
6. Add the ● ingredients and simmer for about 20 minutes without covering to reduce the sauce. Season with salt and pepper.
7. I served this pork with creamy mashed potato with easy-melting cheese. Nice with the sauce.

Story Behind this Recipe

If you use pork belly you have do pre-cooking or draining the fat but you don't need to do it in this recipe. The pork fillets are more easily available than pork legs, tongues or cheeks. An easy but very luxurious dish.