Ingredients

1 pork tenderloin (about 500 grams)
20 cl of fresh cream
250 grams of mushrooms
olive oil 3 tablespoons
2 onions
Spoons of mustard 2
White wine 20 cl
Salt/Pepper

Preparation

• In a skillet pan put the 3 tablespoons of olive oil and heat up

• When the oil is hot, I put the filet mignon on top and let it brown
  

• I regularly turn the filet mignon to brown it on each side

• I take it out and put it on a plate

• In the same pan I put the onions that I have chopped in the meantime

• I let them cook for about 3 minutes then I deglaze with the white wine

• 2 minutes later I put the meat back in the pan with its cooking juice
  

• I season with salt and pepper and stir the meat inside

• Now I put a cover on the frying pan and I let cook about 15 mn

• During this time I cut the mushrooms in slices of approximately 1/2 cm of thickness

• 15 minutes later the meat is cooked I open the cover and add the mushroom slices on each side of the meat and mix a little in the sauce
  

• I put the cover back on and let it cook for another 3/4 minutes

• I add now the cream directly on the mushrooms and I stir with a wooden spoon I also add the mustard and check my seasoning and add salt if necessary I stir again the whole and put back the cover and finish cooking during 5 more minutes

• Here it is ready it only remains to deposit some slices in a pretty plate and to put the sauce around then to savour !