Fillet steak with cheese and mushroom sauce

Ingredients for 4 servings:

• 1 liter of red wine and 2 onions, cut into rings
• 800 g pork fillet steak(s)
• butter
• 500 g sheep’s cheese
• 200 g mushrooms
• 2 onions
• some parsley
• salt and pepper
• e.g. curry powder

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

A delicious main course for a festive meal

Place the steaks in a red wine and onion bath seasoned with curry (to taste), pepper, and salt. If you like, you can let the meat marinate until the next day; this will give it a strong, yet very tasty, red wine flavor. If that’s too intense for you, marinate for just a few hours. Finely chop the feta cheese, mushrooms, and the other 2 onions. The feta cheese should be cut into about 20 small pieces so it melts more easily later. Bring a saucepan with 300 ml of water to a boil and add the feta cheese. Melt the cheese over high heat (8 out of 10), stirring constantly. Then simmer over low heat (3 out of 10), stirring occasionally. Sauté the onions in butter until lightly browned and add to the cheese sauce. Finely chop a little parsley and stir in. Season with salt and pepper, and add a little more of the wine from the marinade if desired. Sear the marinated meat in plenty of butter over high heat (8 out of 10) for one minute on each side and keep warm in the oven at 60°C. If you don’t like the meat pink, you can preheat the oven to 100°C for another 5 minutes just before serving. Croquettes are delicious with this dish.