Britta`s Pork Fillet with Rosemary in Cream Sauce 20;Marinated21;
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 pork fillet (s), approx. 500 gr
- 1 bunch rosemary
- 1 cup cream, (200ml)
- 1 large onion (s)
- 1 can chanterelles, or fresh approx. 250 gr
- 3 cloves garlic
- olive oil
- salt and pepper
- 1 pinch (s) chilli flakes
Print Recipe
Pin Recipe Instructions
- Remove the tendon and fat from the pork fillet and cut into medallions.
- Make a marinade from chopped garlic, onion, chilli flakes or fresh chilli, salt, pepper and rosemary. Stir everything in olive oil.
- Let the medallions soak in it for approx. 3 hours. Keep the marinade.
- Fry the fillets in a hot pan until crispy, approx. 2 minutes on each side.
- Prepare the roasting tube and seal it on one side.
- * Fumble * out the delicious garlic from the marinade and place it in the tube. Add the meat and pour about 200ml of cream on top. Close the hose and put it in the oven for approx. 30 minutes at approx. 180 degrees.
- Cut open the bag from above 25 minutes before the end of the cooking time. At the end of the cooking time, put the cream sauce in a saucepan, simmer briefly with the fried chanterelles, and then sauté. Keep the fillet warm on a plate in the oven.
- I recommend croquettes and mashed brussel sprouts with them.
- Chanterelles can also be cooked in the cream sauce in the roasting tube.
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