Pork fillet with creamy oyster mushrooms

Ingredients for 4 servings:

• 1 pork fillet(s), approx. 600 g
• 400 g mushrooms (oyster mushrooms)
• 2 shallots
• 1 clove(s) garlic clove(s)
• 100 ml white wine
• 100 ml beer
• 150 ml cream
• 100 g crème fraîche
• 2 tsp flour
• Clarified butter, alternatively oil-butter mixture
• salt and pepper
• 1 small bunch of chives
• 1 small bunch of parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Finely chop the shallots and garlic and preheat the oven to 180°C. Cut the oyster mushrooms into approximately 1 cm cubes. Season the pork fillet with salt and pepper, heat a knob of clarified butter in the pan, and sear the fillet all over over high heat. Remove the pork fillet from the pan, wrap it loosely in aluminum foil, and place this package in the preheated oven. After 15 minutes, it should be a delicate pink, depending on its thickness. Add another knob of clarified butter to the pan in which the fillet was fried and sweat the shallots and garlic over medium heat. Now add the oyster mushrooms and sear for about 5 minutes. Increase the heat slightly. After 5 minutes, deglaze with the wine and beer, and let everything simmer slightly. Now add the cream, reserving about 1/4 of it, and mix it with 2 teaspoons of flour. Season with salt and pepper, finely chop the parsley and chives, and add. Stir everything together, then add the crème fraîche and the cream-flour mixture; this should give the sauce a nice consistency. When the pork fillet is finished cooking, remove it from the oven and pour the meat juices from the aluminum foil packet over the oyster mushrooms and stir them in. To serve, arrange the creamed oyster mushrooms on a plate, cut the fillet into 2-3 cm thick pieces, and place them on top of the oyster mushrooms. Black bread dumplings are the best accompaniment, but bread dumplings and spaetzle also work very well.