From Gordon Ramsay Cooking for Friends
500g pork fillet
1 tsp sweet smoked paprika, plus an extra pinch
4 tbsp olive oil
1 onion, finely sliced
2 garlic cloves, finely sliced
200g chestnut mushrooms, sliced
splash of brandy
150ml sour cream or double cream
squeeze of lemon juice
handful of fresh parsley, leaves chopped
Trim off any fat or sinew from the pork fillet and slice thinly. Sprinkle with salt, pepper and a tsp of paprika.
Heat half the oil in a wide frying pan until hot. Add the onion onion and fry over medium heat for 6-8 minutes until soft and translucent, about six to eight minutes, stirring frequently. Add the garlic and mushrooms and increase the heat slightly. Fry for another three to four minutes until the mushrooms are tender. Tip contents of pan onto a plate and set aside.
Add remaining oil to the pan and fry the pork fillet over high heat. Fry the meat for 1 1/2-2 minutes until golden brown. Return the onions, garlic and mushrooms to the pan. Add a splash of brandy and let it boil or flambe until almost all reduced. Stir in the cream and bring to a gentle simmer. Adjust the seasoning with a little more salt, pepper and a squeeze of lemon juice. Throw in the chopped parsley and remove the pan from the heat. Serve immediately, sprinkled with a pinch of paprika.
I know this is common dish for people to make with a packet mix. But i think i honestly don’t think the recipe is so difficult that you require any help from a packet.