John Myers
Pork: Fillet Pan
The perfect pork: fillet pan recipe with a picture and simple step-by-step instructions.
- 3 piece Pork fillet á 500 gr.
- Rama Culinesse
- 2 handful Prunes
- 1 handful Cut onions
- 1 shell Sliced mushrooms
- 1 a cup Creme fraiche Cheese
- 1 pack Soy milk
- Salt and 3 kinds of pepper
- 3 tbsp Italian sesame spice mixture
- Rosé wine to deglaze
- Wash, dry and cut the fillets into pieces. In a pan with hot fat / oil, sear the fillets on both sides, seasoned with salt and pepper. Now add the prunes and continue frying everything.
- Then add the bowl of mushrooms, cut into slices, and finally add the cut onions to the pan. Fry everything and deglaze with rosé wine in between.
- Remove the filet pieces and mix with the crème fraîche and soy milk. Possibly season the whole thing again with salt and pepper (I put my types of pepper in there).
- Stir in my Italian sesame spice mixture (I always bring myself from there from the Uralub), then put the meat parts back into the sauce, cover with the lid and let it steep for a good 1-2 hours.
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