in Germany

Pork fillet in cream sauce

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Ingredients for 4 servings:

  • 150 g spring onions
  • 800 g pork fillet(s)
  • 2 tbsp oil
  • 200 g cream
  • 150 ml vegetable stock
  • 50 g crème fraîche
  • 1 tsp mustard (Dijon mustard)
  • Salt
  • Pepper, white

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Slice the spring onions into thin rings. Cut the meat into slices approximately 2-3 cm thick. Heat the oil in a pan. Sear the pork medallions on both sides over high heat, season with salt and pepper, and remove. Add the spring onions and sauté briefly. Add the cream, broth, crème fraîche, and mustard and bring to a boil. Simmer the meat in the sauce for 5 minutes. Season with salt and pepper. Serve with hash browns.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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