Pork fillet toast

Ingredients for 5 servings:

• 400 g pork fillet(s)
• 1 onion(s)
• 2 tbsp oil
• some butter or margarine
• Salt
• 200 g mushrooms, sliced, from the can
• 3 tbsp fresh parsley, chopped
• 1 shot of whipped cream
• Cayenne pepper
• nutmeg
• Worcestershire sauce
• 5 slices of cheese (Gouda), young or medium-aged
• 5 slices of toast
• butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

very uncomplicated and very tasty

Cut the pork fillet into 8-10 smaller medallions (approx. 50g each). Gently flatten with the heel of your hand. Season with freshly ground pepper. Finely chop the onion and drain the mushrooms. Heat the oil in a pan with a little butter or margarine until very hot. Fry the medallions for 1 1/2 minutes on each side. Meanwhile, toast the slices of toast. Remove the medallions from the pan, season with salt, and then wrap loosely but tightly in aluminum foil. Briefly sauté the diced onion in the fat. Add the sliced ​​mushrooms and 2 tablespoons of parsley and sauté for a few minutes. Deglaze with the cream and reduce for 2-3 minutes. Season to taste with salt, cayenne pepper, a little freshly grated nutmeg, and a few drops of Worcestershire sauce. Spread the toast slices thinly with butter (you can omit this to keep the bread line). Arrange the medallions on top, then scatter the mushrooms over them (reserving any juices from the aluminum foil). Top each slice of toast with a slice of cheese (at room temperature!) and place the toast under the preheated grill for about 5-8 minutes, until the cheese is nicely bubbly and turns a light golden brown. Sprinkle with the remaining parsley and serve immediately. If you like, you can also use fresh mushrooms in this recipe. Chanterelles and chanterelle mushrooms also taste good.