John Myers
Ingredients for 4 servings:
- 1 kg pork fillet(s)
- 500 g mushrooms
- 1 Brie(s), not too soft
- 1 cup of cream
- 1 cup(s) dry white wine
- some flour
- salt and pepper
- Garlic
- Thyme
- marjoram
- Parsley
- oil
Instructions
Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 2 hours; Total time approx. 10 hours 30 minutes
Pork fillet topped with mushrooms and brie
Cut the fillet into thick slices, flatten them with your hand, season with salt and pepper, and sear them vigorously in a little oil. Then place them in a wide casserole dish. Sauté the thinly sliced and seasoned mushrooms in the pan juices, then layer them on top of the fillet. Cut the Brie into thin slices and place them on top of the mushrooms. Remove the pan juices with cream and wine, bring to a boil, and thicken the sauce slightly with flour. Season to taste with spices (everyone likes it their own), and spread the sauce over the ingredients in the casserole dish. Let it sit overnight (but you can also prepare it in the morning for a delicious dinner). Heat gently at 100°C for 1 to 1 1/2 hours.
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