Varkenslende Met Wortelen In Romige Champignonsaus

Finely dice the onion. Clean the mushrooms and cut into slices. Finely chop the parsley. Dab the meat and cut into pieces approx. 3 cm wide. Heat 3 tablespoons of clarified butter in a pan and fry the fillet slices on both sides for 3 – 4 minutes. Salt and pepper, remove and set aside, covered. Put the remaining clarified butter in the pan and fry the onion cubes in it. Add the mushrooms and fry for approx. 5 minutes over high heat, stirring frequently. Add the diced carrots and fry for another 5 minutes on reduced heat. Deglaze with white wine, allow to evaporate, add the stock and cream and bring to the boil. Reduce the sauce to a creamy consistency over a high heat. Season to taste with salt and pepper. Add the parsley. Heat the fillet slices in the sauce for another 3 minutes, but do not boil! This goes well with spaetzle and vegetables or salad.