Ingredients
800g fresh oyster mushrooms
600g-800g pork filet mignon
3 potatoes, cubed
4 carrots, cubed
1 cauliflower head
1 small onion, 2 shallots, 1 unpeeled garlic clove and fresh parsley
250ml dry white wine
100ml crème fraîche
1 teaspoon curry powder
1 teaspoon soya sauceButter or olive oil
Whole Green pepper grains and salt

Preparation
Heat up butter or oil or a mixture of both in a casserole.
Place the filet mignon strips in the casserole over a medium flame and brown on all sides.
Add the whole onion, the shallots, the unpeeled garlic clove and wait 2-3 minutes while stirring; add the cubed carrots and potatoes, the mushrooms.
Once everything is well cooked, add the curry powder, stir quickly and deglaze with the white wine.
Add the green pepper and the soy sauce.
Cover and cook for 30 to 40 minutes, or until the carrots and potatoes are fully cooked.
Cut the cauliflower florets into similarly sized pieces and add them to a shallow pot, along with 2 cups of water and a pinch of salt; cook for 5 minutes.
Once the filet mignon is completely cooked, raise the heat and add the crème fraîche.
Let the sauce reduce for 5 minutes, stirring all the while.