John Myers
Stuffed Pork Filet
The perfect stuffed pork filet recipe with a picture and simple step-by-step instructions.
For the mushroom bed:
- Smoked salt
- Colorful pepper from the mill
- 100 g Herbal cream cheese
- 1 disc Gouda cheese
- 1 disc Cooked ham
- 0,5 Red pepper
- 2 El Clarified butter
- 400 g Mushrooms
- 1 Onion
- 0,5 cups Sour cream
- 100 ml White wine
- 250 ml Vegetable broth
- Cut the pork fillet horizontally. First season with salt and pepper on the outside, turn over and also season with salt and pepper on the inside and brush with cream cheese. Place the Gouda cheese and boiled ham on the cream cheese and cut the peppers into strips and also place them on the meat. Fold them together and fix with several roulade clips or toothpicks.
- Sear the fillet in clarified butter on all sides, place in a baking dish and cook in the oven at approx. 175 ° C for 30 minutes.
- Roughly dice the onions and quarter the mushrooms.
- Fry the onions (in the clarified butter of the fillet) until translucent, add the mushrooms and fry them briefly. Deglaze with wine and vegetable stock, simmer a little and if necessary thicken the sauce a little. Finally stir in the sour cream and season again with salt and pepper.
- Now set up the “bed”. Cut the fillet into pieces, put the mushroom sauce in a bowl and put the fillet pieces on the “bed”.
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