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Pork fillet with chestnuts and leeks in cream sauce

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Ingredients for 4 servings:

  • 1 stalk(s) leek
  • 500 ml cream
  • 250 g chestnuts, cooked
  • salt and pepper
  • 600 g pork fillet(s)
  • oil
  • some flour

Instructions

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

Great party recipe, but also suitable for a candlelight dinner

Cut the pork fillet into medallions approximately 5 cm thick. Wash the leek and slice into rings. Heat a pan. Add the oil and heat it up as well. Add the medallions (a little salt and pepper first) to the pan and sear briefly on both sides. Remove from the pan and set aside. Fry the leek in a little oil in the pan. Deglaze with cream. Add the chestnuts and medallions and simmer until the cream sauce is nice and creamy and the meat is cooked. Season to taste. Serve with spaetzle.

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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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