John Myers
Filet Strips with Chanterelles
The perfect filet strips with chanterelles recipe with a picture and simple step-by-step instructions.
- 1 Pork fillet approx. 550 gr.
- 500 g Fresh chanterelles
- 1 tbsp Oil
- 1 Diced onion
- 2 Spring onions
- 75 g Diced Bacon
- 200 g Cream cheese
- 350 ml Meatsoup
- 350 ml Lemon juice and zest
- Salt + pepper
- 1 teaspoon Food starch
- Cut the meat into finger-width strips and fry on all sides in a hot pan, remove, season with salt, pepper and set aside
- Fry the chanterelles in the remaining frying fat until the juice is simmered, then add the bacon and onions and fry briefly.
- Put the cream cheese in the pan and let it melt, then deglaze with the broth and bring to the boil briefly. Put the meat in the sauce and season with salt, pepper, lemon zest and juice. If you want the sauce a little thicker, stir a teaspoon of cornstarch and use it to bind the sauce.
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