Pork fillet with gratinated chanterelles

Ingredients for 4 servings:

• 500 g pork fillet(s)
• 750 g chanterelles, from the can or fresh
• 2 large onions, finely diced
• ½ bunch parsley, finely chopped
• 120 g crème fraîche
• 4 tbsp sherry (dry)
• 220 ml cream
• 220 g cocktail tomatoes
• 120 ml gravy (instant)
• 2 tbsp butter
• salt and pepper
• 120 g cheese (Roquefort cheese)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Drain the chanterelles well in a sieve. Crumble the Roquefort cheese and mix with the crème fraîche. Fry the chanterelles with the onion in 1 tablespoon of hot butter until the liquid has evaporated. Season with salt and pepper and deglaze with sherry. Add the cream and gravy, bring to a boil, and remove from the heat. Preheat the oven to 200 degrees Celsius. Grease a dish with half a tablespoon of butter. Wash the cherry tomatoes, halve them, and place them on the bottom of the baking dish. Place the mushroom pan on top. Cut the fillet into approximately 3 cm thick slices, season with salt and pepper, and fry in a pan for 2 minutes on each side. Arrange the fillet on top of the mushrooms and coat with the Roquefort cream mixture. Bake in the oven for approximately 15-20 minutes. Sprinkle with parsley.