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Explore Pork Fillet, French Fries & Mustard Cream Sauce - 2-Star Michelin Chef in Paris shares Recipe with 77,650 views, 900 likes, and 47 comments. Experience the impact of this video content that has captured audience attention.

A visit to Alliance in Paris where head chef & co-owner Toshitaka Omiya shows pork fillet with mustard sauce - Instagram: @restaurant_alliance Michelin: 2 Stars PORK TENDERLOIN Mustard Sauce & Fries Serves 4 Ingredients Pork 600 g pork tenderloin 8 g salt 20 g neutral oil 40 g butter Mustard sauce 100 g heavy cream 20 g Dijon mustard 10 g wholegrain mustard 5 g lemon juice, if needed 1 g salt, or to taste Fries 800 g potatoes 1.5 L frying oil 8 g salt For finishing 30 g butter, for brown butter Cooking the pork Season the pork tenderloin with 8 g salt. Heat 20 g neutral oil in a frying pan and gently brown the pork on all sides, without searing it too aggressively. Add 40 g butter and continue browning, basting the pork regularly. Transfer the pork to a tray together with the cooking butter. Leave in a warm place so that the pork continues to cook gently. Turn regularly until the desired doneness is reached. Mustard sauce Remove the excess fat from the pan used to cook the pork. Add 100 g heavy cream, 20 g Dijon mustard, and 10 g wholegrain mustard. Mix well off the heat. Adjust the seasoning with salt and, if necessary, add up to 5 g lemon juice. Fries Wash 800 g potatoes thoroughly, then freeze them overnight. Allow them to thaw completely in the refrigerator. Remove the skin with your fingers. Tear the potatoes by hand into evenly sized pieces. Heat 1.5 L frying oil to 180°C / 356°F and fry the potatoes until golden and crispy. Drain and immediately season with approximately 8 g salt. Plating Heat 30 g butter until it reaches the brown-butter stage. Gently reheat the pork tenderloin in the brown butter, basting it continuously. Cut the pork into slices. Spoon over the mustard sauce and serve with the hot, crispy fries. Enjoy!

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