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Pork fillet in mustard cream

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Ingredients for 4 servings:

  • 8 pork fillet medallions
  • 16 slices of bacon
  • 3 tbsp mustard
  • 2 shallots
  • 300 g mushrooms, fresh
  • some olive oil
  • 1 cup of cream
  • 150 g cheese, grated
  • salt and pepper

Instructions

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

Wrap each medallion with two slices of bacon and brush with a little mustard. Peel and finely dice the shallots. Clean the mushrooms. Heat the oil in a non-stick pan and fry the medallions on both sides. Then arrange them in a baking dish. Sauté the shallots in the broth, stir in the mushrooms, cream, and the remaining mustard. Season with salt and pepper. Distribute the bacon among the medallions and sprinkle with cheese. Bake for approximately 15 minutes at 160°C (convection oven).

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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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