John Myers
12-hour Fillet in Fine Cream Sauce
The perfect 12-hour fillet in fine cream sauce recipe with a picture and simple step-by-step instructions.
For the asparagus:
- 0,5 tbsp Clarified butter
- Salt pepper
- 200 g Whipped cream
- 2 E Finely chopped chervil
- 500 g White asparagus
- Juice of 1/2 lemon
- 1 tsp Salt
- 1 tsp Butter
- 1 tsp Sugar
- Wash the pork tenderloin and pat dry, remove the silver skin. Heat the clarified butter in a flat roasting pan with a lid. Fry the meat vigorously all around, season with salt and pepper and deglaze with cream. Bring to the boil and simmer uncovered for about 10 minutes, turning the meat once. Remove from heat and let cool down. Cover and chill overnight.
- Clean and peel the asparagus. Bring some water with lemon juice, salt, sugar and butter to the boil. Add the asparagus and cook for about 15-17 minutes (depending on the thickness of the sticks).
- Take the meat out of the refrigerator and let it stand at room temperature for about 30 minutes. Place on the stove, bring to the boil, cover and simmer for about 20 minutes until the sauce is creamy.
- Slice the pork fillets and arrange on plates with asparagus. Serve sprinkled with chopped chervil. (Unfortunately I forgot that)
- Boiled potatoes and mixed lettuce go well with this.
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