Pork fillet with chanterelle cream sauce

Ingredients for 2 servings:

• 600 g pork fillet(s)
• 1 small can of chanterelles, drained
• 1 onion(s)
• 1 shot of white wine
• 2 cups of cream
• 1 bunch rosemary, fresh
• n. B. Oil
• e.g. butter
• 1 dashes lemon juice
• e.g. salt and pepper
• e.g. nutmeg
• n. B. Sauce thickener, brown
• 1 tsp flour

Instructions

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

Cut the fillet into equal 150g pieces, wash, and pat dry. Season both sides with salt and pepper. Preheat the oven to 170°C (top/bottom heat). Sear the meat in a little oil with the rosemary, then return to the oven for about 15 minutes, or until cooked to your desired doneness. Place the meat on a piece of aluminum foil and fold up the edges to collect the juices for use in the sauce. Cut the fillets into thumb-width slices and serve hot. For the sauce, finely dice the onions and sauté them with the chanterelles in a little butter. Dust with flour, mix well, and deglaze with the white wine. Stir in the cream, bring to a boil, and add enough sauce thickener to achieve the desired consistency. Season the sauce with salt, pepper, nutmeg, a little rosemary, and a dash of lemon juice, then add the juices. Spätzle or fried potatoes are suitable as a side dish.