Pork fillet with mushroom cream sauce

Ingredients for 2 servings:

• 400 g pork fillet(s), in one piece
• 500 g mushrooms
• 400 ml beef stock
• 1 onion(s)
• 1 tbsp tomato paste
• 100 ml water
• ½ tsp broth, granulated, or meat broth powder
• ½ cup of cream or crème fraîche
• e.g. salt and pepper
• Clarified butter for frying

Instructions

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

braised in a pan, served with chips or croquettes

Peel and chop the onion. Peel the mushrooms and either slice or quarter them. Season the pork fillet with salt and pepper, then brown it on all sides in a pan in clarified butter. Pour in the beef stock and simmer with the lid closed for 15-25 minutes, depending on the thickness and desired doneness. Turn halfway through. Meanwhile, briefly sauté the onions in a second pan. Then add the mushrooms and cook until they reach the desired color. Season with salt and pepper, add the tomato paste, and cook briefly. Deglaze with 100 ml of water, add 1/2 teaspoon of granulated stock or meat stock, and bring to a boil. When the fillet is almost done, remove the lid, add the mushrooms and stock to the fillet, and bring to a boil briefly. Stir in the cream or crème fraîche, bring to a boil, season with salt and pepper, and thicken to the desired consistency. Cut the meat and serve with croquettes or fries and the sauce.