Pork fillet in cheese and cream sauce

Ingredients for 6 servings:

• 1 kg pork fillet(s)
• 2 onions
• 3 garlic cloves
• 200 ml white wine
• 1 stalk(s) leek
• 250 g mushrooms
• 200 g herb cheese spread
• 400 ml cream
• 1 tbsp clarified butter, or more if needed
• 1 tbsp oil
• Café de Paris (spice)
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Wash the fillet, dry it, and cut it into even medallions. Finely dice the onions and garlic. Heat 1-1.5 tablespoons of clarified butter and fry the medallions. Meanwhile, grease a casserole dish and place the medallions in the dish. Add the onions and garlic to the pan and sauté with a little oil and the pan juices, but do not fry. Deglaze with the wine and reduce the heat. Meanwhile, halve the leek and chop very finely, and slice the mushrooms. Season the medallions with salt and freshly ground pepper. Add the cream cheese to the pan, reduce the heat, and add the heavy cream, stirring slowly until the cheese is creamy and melted. Add the leek and mushrooms. Season to taste with 1-1.5 teaspoons of Café de Paris, salt, and pepper. When the sauce is to your liking, pour it over the meat and cook it in the oven at approximately 160 degrees Celsius (320 degrees Fahrenheit) for about 20-30 minutes. It’s ideal with pasta, croquettes, or croquettes, but rice or salad also work. The wine can, of course, be replaced with broth.