Pink roasted pork fillet “hunter style”

Ingredients for 5 servings:

• 500 g pork fillet(s)
• 250 g mushrooms, fresh
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• some salt and pepper
• 250 ml bouillon (beef bouillon)
• 1 tbsp tomato paste
• 100 g sour cream
• 100 ml white wine (Grey or White Burgundy)
• 1 tbsp soy sauce, dark
• some potato starch
• some butter
• some water, cold

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Brush the mushrooms to remove any dirt and sand, then slice them. Dice the onions and sauté them together in plenty of butter. Cook for longer or shorter, depending on your taste. Then add the tomato paste and fry for a while. Deglaze with the white wine and let it simmer for a while. Wash the pork fillet and trim any excess fat, then cut into small medallions. Season with salt and pepper and sear in plenty of butter. Then let it rest for a while in a preheated oven at 50°C. Meanwhile, press the garlic into the sour cream and mix with the soy sauce, salt, and pepper. Then mix with the beef stock and add it all to the mushrooms. Let everything simmer for a short time. Now mix the potato starch with a little cold water and conjure up the desired thickness for the sauce.