Brandy – Sauce for Fillet (Chantre Sauce)
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 large pork tenderloin (s)
- a little fat
- 2 cups cream
- 2 tablespoon crème fraîche with herbs
- 1 cube vegetable stock
- Salt and pepper, black (from the mill)
- Sauce thickener, lighter
- 2 cl brandy (Chantre), up to 4
Print Recipe
Pin Recipe Instructions
- Cut the meat into medallions and fry in a little fat, season with salt and pepper, then keep warm.
- Add the cream, herb creme fraiche and vegetable stock cubes to the stock and bring to the boil briefly, then deglaze with 2 to 4 cl Chantre and season with salt and pepper. Thicken to the desired consistency with a sauce thickener and add the meat again.
- Rösties, small Italian potato dumplings, croquettes or simply serve on toasted toast go well with this.
- Lamb`s lettuce tastes good as a side dish.
- ATTENTION: If you replace the Chantree / Asbach with orange liqueur (Grand Manier or Contreau) and add a small can of mandarin oranges with juice, you get a delicious orange sauce!
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