Filet Strips with Gorgonzola and White Wine Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg pork tenderloin (s), shredded
- 1 tablespoon medium hot mustard
- 2 medium onion (s)
- 2 clove (s) garlic, finely chopped
- 200 ml white wine, dry
- 1 liter meat broth
- 1 cup cream
- 200 g Goronzola
- salt
- Pepper, black, freshly ground
- 1 teaspoon sambal oelek, as desired
- 1 tablespoon parsley
Print Recipe
Pin Recipe Instructions
- Mix the shredded fillet or other meat with mustard and a little pepper and fry briefly. After about half the roasting time, add the onions and garlic and continue frying. Now add the tomato paste and sweat briefly so that it loses its acidity.
- Pour in the white wine and let it boil down well, then add the stock and let the meat stew for about 15 minutes with the pot closed.
- Remove the lid and let the liquid reduce to 1/3. Add the cream, sambal oelek and parsley and bring to the boil briefly. Remove from the heat and let the diced Gorgonzola melt in the no longer boiling sauce. Season to taste with salt and pepper.
- Attention, the sauce must not boil after adding the Gorgonzola, otherwise the sauce can curdle!
- Noodles and a green leaf salad go well as side dishes.
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