Pork fillet with chestnuts and porcini mushrooms in whiskey cream sauce

Ingredients for 2 servings:

• 400 g pork fillet(s)
• salt and pepper
• 1 tbsp clarified butter
• 100 g tagliatelle pasta
• 10 g porcini mushrooms, dried
• 100 ml water, hot
• 75 ml whiskey, alternatively cognac
• 200 ml cream
• 200 g chestnuts, pre-cooked and vacuum-packed
• 3 allspice berries, freshly ground
• salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Preheat the oven to approximately 50°C (top/bottom heat). Place the plates in the oven to warm them up and set aside a piece of aluminum foil for the fillet to rest on. Pour the hot water over the porcini mushrooms and let them soak for approximately 30 minutes or according to the package instructions. Cook the tagliatelle according to the package instructions until tender. Wash the meat, pat it dry, and season with salt and pepper. Heat the clarified butter in a pan and sear the pork fillet for 8-10 minutes on all sides, depending on its thickness. Wrap it in aluminum foil and let it rest in the oven. Meanwhile, prepare the sauce. In the same pan in which you seared the meat, add the whiskey and deglaze the pan with it. Add the cream and let it reduce slightly. Then add the chestnuts and porcini mushrooms, along with the soaking water. Season the sauce with salt, pepper, and allspice and let it simmer over low heat for a while. Meanwhile, remove the fillet from the oven, slice it, and arrange it on warmed plates with the pasta. Stir the remaining meat juices into the sauce. Then pour the sauce over the meat and pasta and garnish.