Sunday 25 March 2012

Gordon Ramsay Pork Fillet Stroganoff

Teena and I have a lot of cookbooks and thought it was time to start using them.

Last month Teena made Banana Stuffed Rumrunner Chicken, which was great.

This month is my turn.

We have a couple of recipe books by Gordon Ramsay so I went through them and found a recipe for Pork Fillet Stroganoff in his book Cooking for Friends.

The recipe calls for:

1 pound (500 g) pork tenderloin
Salt and freshly ground black pepper
1 teaspoon plus a pinch (5 mL) smoked paprika ( I was more liberal with it's use)
4 tablespoons (60 mL) olive oil
1 onion, finely sliced

2 garlic cloves finely sliced
8 ounces (250 g) fresh mushrooms, cafe color preferred, sliced
(Teena hates mushrooms so I omitted them)
1 tablespoon (15 mL) brandy (optional)
2/3 cup (150 mL) sour cream
Lemon juice
Fresh flat-leaf parsley, chopped
Rice or Egg Noodles (I used Ziggy's Linguine Fresh Pasta)

I was taught in cooking school to set up everything needed in advance, called "Mise en place" (everything in its place) so here I am ready to go.

Trim any fat from the meat and slice it thinly. Sprinkle with salt, pepper and paprika.

Heat 2 tablespoons (30 mL) of the oil in a large, heavy frying pan over medium heat until oil is hot. Add onion and saute until soft and translucent, about 6 to 8 minutes, stirring frequently. Add garlic and mushrooms, increase heat slightly, and saute for another 3 to 4 minutes until the mushrooms release their liquid. Tip contents of pan onto a plate and set aside.

Add remaining 2 tablespoons (30 mL) oil to the pan and when it is hot, sear pork on both sides for 1 to 2 minutes, until golden brown. Return onions, garlic and mushrooms to pan. Add brandy and let it boil or flambe until almost reduced. Lower heat to medium, stir in cream and heat to a gentle simmer. Season to taste with a little more salt and pepper, and a dash of lemon juice. Add parsley and serve.

I must say that it was delicious. Being a very white dish, the parsley is definitely needed for colour. After all, you do "taste with your eyes".

Teena enjoyed it too and there were no leftovers. She said to save the recipe as she would like to have it again. Her review on the recipe is here.

This dish is a winner!


Anonymous said...

Thanks for a great variation of this classic pork stroganoff recipe.

Anonymous said...

Going try this dish today on a rainy bank holiday Monday

Teena in Toronto said...

It's delicious! Thanks for making it again for supper tonight :)

Unknown said...

Yummy, although i was liberal with the paprika,i dont think i will be next time i make this. But the pork was lovely and tender!

Unknown said...

Just had this and it was amazing. Tender and very tasty. Used some Bailey's as didn't have Brandy and it certainly worked. Thank you Gordon Ramsay. 😜

Anonymous said...

You're going to kill people telling them to sear pork for 1 to 2 minute each side. Pork needs time to cook through.

maribirt said...

No need to cook it through these days as it is perffectly safe to have iit pink. In any case, pork fillet should only have a short cooking time as it is very easy to overdo it, making it tough and dry.

Dan Lingman said...

The trick is in the thinnly slicing - pork doesn't need very long at all if you've got it cut to 1/8 of an inch

Anonymous said...

Did they teach you in cooking school to have raw meat on a fish board?

Hywel J said...

Serves ?