Danish Fillet Roast with Mustard Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g pork fillet (s)
- 2 tablespoon flour
- 1 teaspoon salt
- 0.5 teaspoon ½ pepper, white
- 250 g mushrooms, fresh
- 40 g butter
- 2 teaspoons mustard, lighter
- 1 cup water
- 100 g double cream cheese
- 1 tablespoon tarragon
Print Recipe
Pin Recipe Instructions
- Remove tendons and fat from the fillets. Cut four thick slices from it and flatten it lightly. Mix the flour, salt and pepper and turn the pieces of meat in it. Knock off well so that the breading does not get into the fat.
- Brown the butter, fry the pieces of meat on high heat for 2 minutes on each side, switch back to medium heat. Continue frying for 1 - 2 minutes on each side and keep warm.
- Briefly sauté the mushrooms in hot butter in a saucepan. Put the mustard in the clarified butter of the meat and stir well. Stir in the water, the mushroom liquid and the double cream cheese until the cheese has melted. Season the sauce with salt and pepper and add the mushrooms.
- Place half of the sauce on a preheated plate, place the pieces of meat on top and pour the rest of the sauce over the meat.
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