Pork fillet with creamy mushroom sauce
Ingredients
for 4 portions
- 600 g pork fillet
- 400 g mushrooms
- 1 onion
- 2 sprigs of rosemary
- 2 sprigs of parsley
- 1 tbsp flour
- 100 ml dry white wine
- 100 ml vegetable stock
- 200 ml cream
- salt, pepper
- Olive oil for frying
Tips & Variations
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Tax included. Shipping calculated at checkout
Tax included. Shipping calculated at checkout
Tax included. Shipping calculated at checkout
preparation
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Remove the silver skin and excess fat from the pork fillet
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Wash the meat with cold water and pat it dry
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Cut the fillet into slices about as thick as a thumb and season them with salt and pepper
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Clean the mushrooms with a kitchen towel or a brush and cut them into slices
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Peel the onion and chop it into fine cubes
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Wash the parsley and rosemary, shake them dry
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Finely chop the parsley and half the rosemary, leaving the remaining rosemary coarse (for decoration)
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Preheat the oven to 180 °C fan (or 200 °C top/bottom heat)
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Heat olive oil in an ovenproof pan or roasting dish and sear the fillet pieces in it on both sides for about 2 minutes each
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Take the meat out of the pan and set it aside
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Fry the mushrooms and onions in the pan drippings and season with salt and pepper
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Dust the mixture with flour and let it sweat briefly
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Deglaze everything with white wine and vegetable stock
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Bring the sauce to the boil, then stir in the cream
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Season: refine with salt, pepper and the finely chopped herbs
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Place the fillet pieces in the creamy mushroom sauce and cover the pan or roasting dish with a lid or baking paper
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Put the dish in the preheated oven for 25 minutes
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Take the pan out of the oven and garnish the dish with the coarsely chopped rosemary
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Serve the pork fillet with sides such as potatoes, rice or fresh baguette
