Baked Pork Fillet with Mushroom Cream Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 800 g pork fillet (s)
- 400 g herbal cream cheese, double cream settin
- 500 g mushrooms
- 200 ml cream
- 250 ml broth
- 100 ml white wine
- 50 g bacon, diced
- 1 tablespoon mustard
- 300 g Gouda cheese, rated
- 0.5 ½ bunch parsley
- Worcester Sauce
- salt
- pepper
- oil
Print Recipe
Pin Recipe Instructions
- Parry the meat and pat dry. Cut into thin slices. Heat some oil in a pan and fry the meat in portions, season with salt and pepper and immediately place in a baking dish.
- Clean the mushrooms and cut them into slices. Place the diced bacon in the frying fat, fry until crispy and add the mushrooms, fry briefly. Season with salt and pepper and add everything to the meat in the baking dish.
- For the sauce, mix the broth, white wine, cream cheese, mustard and Worcestershire sauce well with a hand blender, season with salt and pepper and pour onto the meat. Scatter the cheese on top and bake at 180 ° C (fan oven) for 30-40 minutes until the cheese has a fine brown crust.
- Serve sprinkled with finely chopped parsley. Rice goes well with it.
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