John Myers
Rustic Fillet Pan
The perfect rustic fillet pan recipe with a picture and simple step-by-step instructions.
- 600 g Pork tenderloin
- 200 g Fresh mushrooms
- 6 disc Bacon
- 2 Onion
- 100 Milliliters Whipped cream
- 1 Clove of garlic
- Salt and pepper
- Cayenne powder
- 300 Milliliters Vegetable broth
- 500 g Broccoli fresh
- 500 g Tagliatelle
- Halve and slice the onions and quarter the mushrooms.
- Cut the pork fillet into 6 medallions and wrap a slice of bacon in the hot oil briefly on each side and remove. Sauté the onion, garlic and mushrooms in the frying fat.
- Deglaze with the vegetable stock and cream and let it boil down. Season with salt, pepper and cayenne to taste.
- Add the medallions and cook, covered, over low heat for about 15 minutes until the medallions are cooked through. Finished.
- Separate the florets from the broccoli and cook in boiling water for about 3 minutes. Cook the pasta according to the instructions on the package.
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