Roasted Pink Pork Fillet with Chanterelle and Pepper Cream Sauce

Preheat the oven to 80-90 ° C and warm a serving platter or an ovenproof plate. Salt the fillet, fry it in a pan with clarified butter for 5 minutes until light brown, then season with pepper. Remove, cook in the oven on the plate in about 70-80 minutes. Use a meat thermometer for an exact cooking point: the fillet is still tender pink inside when the meat thermometer shows a core temperature of 58-60 ° C.

Let the pan get hot and fry the cleaned chanterelles while stirring. Remove, then fry the bacon with a little clarified butter or oil over medium heat. Deglaze the roast set in the pan with cognac and white wine, boil it off and let it reduce like a syrup. Add the stock except for one sip (to mix the starch), as well as the cream and the rinsed peppercorns. Add the mushrooms to the sauce, season with salt and ground black pepper and sugar. Mix the cornstarch with the rest of the stock or a sip of milk / water, use it to thicken the sauce a little (bring to the boil), remove from the heat.

While the meat is fully cooking in the oven, prepare a side dish (e.g. rice) and, if necessary, vegetables of your choice (e.g. peas / carrots or bacon beans), or increase the amount of mushrooms from the start. Slice the fillet at an angle and serve with the sauce, which has been heated again briefly, on preheated plates. Enjoy your meal!