Fillet Pan with Cider and Calvados
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 pork fillet (s)
- 0.25 liter ¼ meat broth, strong
- 0.25 liter ¼ cider, dry
- 200 g crème fraîche
- 1 bunch chives
- 4 cl calvados
- salt and pepper
- nutmeg
- Clarified butter, for frying
Print Recipe
Pin Recipe Instructions
- Cut the pork fillet into pieces approx. 2 cm in size, pepper and fry briefly in a hot pan. Deglaze with the meat stock and cook on a low heat for about 10 minutes. Remove meat and keep warm.
- Mix the meat stock with the cider and crème fraîche and reduce to about 1/3. Add the calvados and the chopped chives, season the sauce with salt, pepper and nutmeg.
- Let the meat steep in the sauce again and serve with pasta, spaetzle, rice or potato gratin on preheated plates.
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