Pork Fillet with shallots & white wine gravy
1 whole pork fillet (550g) 230g fresh mushrooms (3cups), steamed and quartered 350ml Beef stock 2 tbsp finely chopped shallots 2 tbsp dry white wine or extra beef stock 1 tsp snipped fresh rosemary or 1/4 dried rosemary, crushed 1/4 tsp salt 1/4 tsp ground black pepper 1 tbsp whole wheat flour 1 tbsp water 1 tbsp snipped fresh parsley
Coat a very Large skillet with cooking spray, heat skillet over medium heat. Add meat to skillet, cover and cook for about 8 mins or until bottom is browned. Turn meat and cook covered for about 5 mins more or until bottom is golden browned. Add mushrooms, broth, shallots, wine and rosemary. Bring to boil then reduce heat simmer covered for about 10 mins or until centre of meat registers 75'c. Sprinkle meat with salt & pepper, transfer meat to a cutting board cover and let stand for 10 mins. Meanwhile in a small bowl stir together flour and the water until smooth. Add to broth mixture, Cook and stir until thickened and bubbly. To serve cut meat diagonally into slices. divide meat among serving plates spoon gravy over meat, Sprinkle with parsley. Serve with boiled potatoes and vegetable medley.
