Pork fillet with mushrooms in cream

Ingredients for 4 servings:

• 50 g butter or margarine
• 800 g pork fillet(s)
• 300 g mushrooms
• 100 ml brandy
• 800 ml cream
• 50 g chives
• e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

simple, quick and delicious

Heat the butter in a pan. Remove the tendons from the pork fillet and cut into slices no more than 1 cm thick. Brown briefly on each side for 2-3 minutes over medium heat until the meat is cooked through. Remove from the pan and set aside briefly on a plate, for example. Slice the mushrooms and brown them in the same pan. Once the mushrooms are nicely browned, add them to the meat. Add the brandy to the pan and deglaze the pan with the juices. Bring everything to a boil. Then return the meat and mushrooms to the pan and pour over the cream. Season with chives and plenty of salt and pepper. Simmer for 15 minutes until the sauce has reduced slightly. Serve with spaetzle – homemade is best.