Pork fillet with mushrooms in sherry cream sauce

Ingredients for 4 servings:

• 500 g pork fillet(s)
• 300 g mushrooms, brown
• 1 medium-sized onion(s) (finely diced)
• 50 ml sherry, sweet
• 30 ml Sherry, dry
• 200 ml sweet cream, fresh
• 2 sprig(s) thyme, (alternatively 1 tsp dried)
• Salt
• Pepper, freshly ground
• 2 tbsp clarified butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

quick to make and very tasty

Remove the fillet from the refrigerator 1-2 hours before roasting and trim. Peel, halve, and finely dice the onion. Scrub and quarter the mushrooms, and cut larger mushrooms into sixths. Heat 1 tablespoon of clarified butter in a large pan, sear the fillet all over, season with salt and pepper, and place it on the side of the pan. Add the remaining clarified butter to the pan, briefly fry the diced onion, then add the mushrooms and sear them vigorously, seasoning with salt, pepper, and thyme, turning the fillet occasionally. Deglaze with the sweet sherry and allow to evaporate, then add the dry sherry and pour in the cream. Reduce the heat to low and let it simmer for 10-15 minutes. Remove the thyme sprig, slice the fillet, and serve immediately with the sauce. Serve with croquettes or duchess potatoes and a lamb’s lettuce salad.