Mushroom – Mascarpone – Sauce for Pork Fillet NT

Ingredients for 4 servings:

• 40 g butter
• 1 medium-sized onion(s), finely chopped
• 250 g mushrooms, washed and cut into fine strips
• 1 tbsp, leveled flour
• 1 ½ dl white wine
• 3 dl gravy or beef stock
• 250 g mascarpone
• 2 egg yolks
• 1 bunch of chives, finely chopped
• ½ bunch parsley, finely chopped
• 1 tbsp cognac
• Worcestershire sauce, a few drops
• some salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Heat the butter in a pan, sauté the onions, add the mushrooms, and continue sautéing. Dust the pan with flour to absorb the liquid, mix well, deglaze with the white wine, and reduce by half while stirring. Add the gravy and bring to a boil. Mix the mascarpone and egg yolks well and add to the sauce. Heat the sauce gently; do not allow it to boil, as it will curdle. Add the herbs and season to taste with salt, pepper, Worcestershire sauce, and cognac. Place the sauce on a warmed plate to create a glaze and arrange the sliced ​​fillet on top.