Drunk & Spicy Filets

08 May 2015
Do you love beer? Does your mouth water at the nose tingling scent of spicy food? Then these mustard and beer soaked pork filets will be right up your alley. A perfect synthesis of flavors which intertwine in such a way that your resolve will melt and you will find yourself sucking down the entrée long before your guests even arrive!
800g pork filets
100g margarine
200ml blond beer
1 onion, finely chopped
1 garlic clove, finely chopped
1 ½ green pepper, finely chopped
½ bunch parsley, finely chopped
salt & pepper to taste
300g mustard
Place the filets in a frying pan and sprinkle on salt and pepper. Add the margarine and heat the filets fully. Then, while sautéing, add the pepper, onion and garlic. 
Pour on the beer and let the filets cook for a while, soaking up the liquid. Then add the mustard.
If the sauce gets too thick, add a bit more beer to keep it at a desirable consistency. Let cook for 20 minutes. Garnish with freshly chopped parsley and serve.
Tip: Serve these delicious filets with peas, sweet potatoes or corn!
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