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Pork fillet medallions in mushroom cream sauce

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Ingredients for 2 servings:

  • 300 g pork fillet(s)
  • 150 g mushrooms
  • ½ onion(s)
  • ½ bunch parsley
  • 2 tbsp clarified butter
  • 50 ml dry white wine
  • 75 ml meat broth or vegetable broth
  • 200 ml cream
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cut the meat into approximately 3 cm wide pieces. Heat 1 tablespoon of clarified butter in a pan and fry the fillet slices for 3-4 minutes on each side. Season with salt and pepper, then set aside. Dice the onion and fry with the remaining clarified butter for 1 minute. Add the mushrooms and fry vigorously for about 5 minutes. Deglaze with white wine and reduce with the stock and cream until creamy. Add salt, pepper, and parsley. Heat the fillet slices in the sauce for another 3 minutes. Serve with croquettes, potatoes, or spaetzle.

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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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