Pork fillet in cognac cream sauce on green noodles

Ingredients for 4 servings:

• 1 kg pork fillet(s)
• 2 onions
• 1 cup of sweet cream
• some white wine to deglaze
• some sauce thickener
• 1 shot of cognac
• 2 tsp vegetable broth
• Salt
• pepper
• Clarified butter
• n. B. water
• n. B. Tagliatelle, green

Instructions

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

Wash the meat, pat dry, skin dry, and cut into strips. Peel and finely chop the onions, then sauté them in hot clarified butter in a pot until translucent. Then add the meat and sear until the pores close and the meat begins to brown slightly. Deglaze with white wine and then pour in the cream. Add water and vegetable stock to the pot, just enough to cover the meat. Simmer for about 20-30 minutes, until the meat is cooked through (pork should always be cooked through). Check occasionally to make sure the meat isn’t “drying out.” Add a little more water if necessary. Then thicken the stock with a sauce thickener to taste and season with salt, pepper, and vegetable stock. Finally, stir in a dash of cognac. Green tagliatelle and iceberg lettuce go particularly well with this dish.