John Myers
Pork Fillet in Red Wine Cream Sauce
The perfect pork fillet in red wine cream sauce recipe with a picture and simple step-by-step instructions.
- 2 Vegetable onions
- 800 g Pork tenderloin
- 500 ml Red wine
- Salt pepper
- 2 Bay leaves
- 2 tbsp Clarified butter
- 250 ml Vegetable broth
- 800 g Potatoes
- 6 Stems Parsely
- 3 tbsp Food starch
- 125 g Whipped cream
- Coarse pepper
- Dice the onions. Wash the meat, pat dry and cut into approx. 8 medallions. Mix the wine, 1 teaspoon salt, 1 teaspoon pepper, onions and bay leaves. Place the medallions side by side in an appropriately sized casserole dish, spread the wine and onion mixture over the top. Cover and leave the meat to stand overnight in a cool place.
- Remove the meat from the marinade. Heat the clarified butter in a roaster. Fry the medallions in it all around. Deglaze with the stock and marinade, bring to the boil and simmer over low heat for approx. 90-135 minutes.
- Peel the potatoes and cook in salted boiling water for about 20 minutes. Wake up the parsley and chop finely, except for something to garnish. Mix the starch with 4-5 tablespoons of cold water. Remove the medallions and pour the sauce through a sieve, return to the saucepan. Stir the cream into the meat stock and bring to the boil. Stir in the mixed starch and bring to the boil, simmer while stirring for about 2 minutes.
- Drain the potatoes. Arrange the fillets, red wine cream sauce and potatoes on plates. Sprinkle the potatoes with parsley. Sprinkle the fillets with coarse pepper. Garnish everything with the rest of the parsley. Beetroot salad and pickles taste good with it.
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