John Myers
Ingredients for 3 servings:
- 1 pork fillet(s)
- 6 slices of cheese (Emmental)
- 1 piece(s) of processed cheese (herb processed cheese, 1 wedge)
- 2 onions
- 350 g mushrooms, fresh
- 1 cup of cream
- 2 tbsp sauce thickener
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
baked pork fillet with mushroom and cheese sauce
Cut the fillet into finger-thick medallions and sear briefly on both sides to brown them. Place in a casserole dish, season with salt and pepper. Sauté the sliced mushrooms and chopped onions in the fat from the medallions, also seasoning with salt and pepper. Pour the mushroom and onion mixture over the medallions. Bring the cream to a boil in a saucepan, remove from the heat, and melt the cheese wedge in it. Thicken the sauce with the sauce thickener. Pour the finished sauce over the mushroom mixture. Top with the Emmental cheese slices. Bake in the oven at 180°C for about 20 minutes. Tip: We always serve croquettes with this; you can simply cook these on a baking tray in a convection oven. If you don’t have a fan oven, you can also cook both at 220°C.
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