Loin Igor

Ingredients for 4 servings:

• 800 g pork loin(s) or beef loin
• 500 g mushrooms
• 4 m.-sized onion(s)
• 2 cups of cream cheese with herbs (e.g. Bresso)
• 400 ml cream
• 16 slice(s) ham or bacon (long slices), very thinly sliced
• 2 tbsp mustard, medium hot
• 1 pinch(s) black pepper, freshly ground
• 1 pinch of salt
• 1 bunch parsley, fresh
• 25 g butter
• 2 tbsp clarified butter or oil
• 40 g cheese, grated

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Fillet medallions wrapped in ham on a bed of mushrooms and onions

Cut the loin into medallions approximately 2 to 2.5 cm thick (1.5 to 2 cm for beef fillet). Note: Depending on how hungry you are, you should allow between 3 (beginner portion) and 5 (hungry king) medallions per person. Season the medallions with a little salt and freshly ground pepper. Separate the ham slices and set aside. Then spread a thin layer of mustard on both sides of each medallion and wrap each in a slice of ham. Set aside the finished fillet rolls. Wash and trim the mushrooms. Then cut them into approximately 2 mm wide slices. Peel and halve the onions. Then cut them into 3 mm thick half rings. Place the cream cheese and cream in a mixing bowl. Mix carefully and stir until smooth (Caution: Do this by hand and not with a mixer, otherwise the sauce will be too runny and not as airy/light as it should be). Roughly chop the parsley and stir 3/4 of the total amount into the sauce. Reserve the rest for garnishing. Then refrigerate the sauce for later. Preheat the oven to 180°C. Add the onions to a greased baking dish and season lightly with salt and pepper. Distribute a few knobs of butter evenly over the dish. Distribute the mushroom slices evenly over the parsley and season lightly. Cut the remaining butter into knobs and distribute them over the mushrooms. Place the fillet rolls on top and brush the tops with a little melted clarified butter to prevent them from drying out. Then place them in the hot oven for about 40 minutes. Brush on top occasionally or turn them over once (depending on the oven) to prevent the edges from drying out too much. Then remove the dish from the oven and pour the cream cheese sauce over the rolls. Return to the oven for 15 minutes. Then remove them from the oven again, sprinkle the grated cheese over the rolls, and bake briefly again – possibly using a grill or increased top heat. Remove after about 5-7 minutes at the latest. Using a spatula, remove 2-3 rolls at a time, including their base, from the oven and arrange on a plate. Garnish with parsley and, if desired, add a little more of the mushroom, onion, and cream cheese stock to the sauce with a sauce spoon. This dish goes best with any kind of pasta or rice. We’ve also had it simply with fresh Parisienne white bread and lamb’s lettuce, which was just as convincing.