John Myers
Ingredients for 4 servings:
- 4 slices of puff pastry
- 2 egg yolks
- 4 slices of pork fillet
- Salt and pepper, from the mill
- 2 tbsp clarified butter
- 1 onion(s)
- 250 g mushrooms
- 1 lemon(s), the juice
- 1 shot of white wine
- 1 cup of cream
- 1 pinch(s) of cayenne pepper
- 5 drops Worcestershire sauce
- ½ cup mixed herbs, chopped
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
appetizer
Place the puff pastry slices on a work surface, thaw, and then halve them. Place them on a baking sheet moistened with water and bake in a preheated oven (180-200°C) for 20 minutes. Season the pork fillet slices with salt and pepper and fry in the heated clarified butter until medium-rare or cooked through. Remove from the oven and keep warm. Add the peeled and chopped onion to the remaining frying fat and sweat until translucent. Drizzle the cleaned and sliced mushrooms with lemon and add to the onion. Deglaze with white wine, add cream, and reduce briefly. Season to taste with salt, pepper, cayenne pepper, lemon juice, and Worcestershire sauce, and stir in the chopped herbs. Remove the puff pastry pieces from the oven and cut off a lid. Arrange the bottom pieces on 4 plates. Place the pork fillet slices on top, scatter the mushrooms over them, cover with the caps, garnish, and serve.
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