10-12 button mushroom (sliced)
Cream (light or heavy cream) x 100ml
Milk x 50ml
Small
Knob of butter
Melt the butter in medium heat
Sauté the mushroom until golden and when it releases water + scent
Add the cream and milk
Stir them well and simmer in low heat until the sauce gets thicken
Season with salt and pepper at your likings
*always use a big sauté pan to cook the mushroom,more space produce better flavor
500 gram of tenderloin
2 table spoon of finely chopped thymes
3-4 stalks of thymes
3-4 garlic cloves
Season the tenderloin with sea salt & pepper
Preheat oven to 200\"c
Heat up a grill pan with drizzle of olive oil
Add the garlic and 2 stalks of thymes (to get the scent out of the thymes)
Add the tenderloin to the pan and sear all sides til brown
Remove the tenderloin from the pan and coat it with the chopped thymes
Move the meat and ingredients from the pan as well as the remaining thymes to a baking tray
Cook in the oven for 25 mins for medium rare or add 10-15 mins for well done (all oven differs,please adjust the time while cooking)
While cooking the tenderloin,cook the pork loin and mash potato
Heat up a pan with drizzle of olive oil
Season the pork loin with tiny bit of sea salt (the pork itself is salty enough so you can skip this step if you cook it the first time and decide whether you need to add salt to it or not in the next run.) and black pepper
Sear all sides of the loins (around 3-4 mind)
Continue to cook for 6-7 mins on each side (total 18 mins cooking time for two loins-each around 1 inch thick)
Rest both tenderloin and pork in tin foil for 2-3 mins before serving
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