Filet mignon(this recipe easily adapts to any white meat)
700g pork fillets
25cl traditional cider
250g button mushrooms
4 shallots (finely chopped)
salt and freshly ground pepper
On a high heat, quickly fry the fillets in some butter. Reduce the heat and allow the meat to colour slowly. Remove the fillets from the pan just before they are fully cooked and keep them warm.
Using the same frying pan, brown off the chopped shallots and sliced mushrooms. Add the cider.
Slightly reduce the sauce and mix in the reminder of the butter. Finish cooking the fillets in the shallot and mushroom sauce.
When cooked, sprinkle with chopped parsley and serve.