in Germany

Marjoram fillet

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Ingredients for 4 servings:

  • 700 g pork fillet(s)
  • 2 onions
  • 2 tbsp clarified butter
  • 2 tbsp marjoram, fresh or freeze-dried
  • ¼ liter wine, white, dry
  • ⅛ liter meat broth
  • 2 tbsp mustard, medium hot
  • 100 ml sweet cream
  • Salt
  • Pepper, ad mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the pork fillets, pat dry, and rub with salt and pepper. Peel and finely dice the onions. Heat the clarified butter in a pan and sear the pork fillets on all sides. Then add the diced onions and cook until translucent. Sprinkle with the marjoram and pour in the wine and stock. Close the lid and let stand for 10-15 minutes; do not boil. Remove the fillets, wrap them in aluminum foil, and keep warm. In the meantime, whisk the cream with the mustard and stir into the sauce, then simmer. Slice the fillets and add to the sauce. Serve with tagliatelle.

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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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