Brandy – Sauce for Fillet (Chantre Sauce)

Summary

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

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Instructions

1. Cut the meat into medallions and fry in a little fat, season with salt and pepper, then keep warm.
2. 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.
3. Rösties, small Italian potato dumplings, croquettes or simply serve on toasted toast go well with this.
4. Lamb`s lettuce tastes good as a side dish.
5. 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!