Fillet Toast Madagascar
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 slices toast, (wholemeal toast)
- 4 slices pork tenderloin (s), about 1-1.5 cm thick
- Lettuce, some nice leaves
- 1 onion (s), finely diced
- 1 teaspoon mustard
- 1 teaspoon tomato paste
- 1 tablespoon peppercorns, green, pickled
- 2 cl brandy
- 0.25 ¼ glass white wine, dry
- 100 ml sour cream or sour cream
- Oil, something to fry
- salt and pepper
- possibly vegetable broth, for pouring on
Print Recipe
Pin Recipe Instructions
- Put some oil in a hot pan and roast the onions until golden brown. Add mustard and tomato paste and roast a little, extinguish with brandy, simmer briefly, pour in white wine and simmer gently. Add peppercorns and sour cream, season, let simmer a little more. If the sauce is too thick, add a little vegetable stock.
- Spread a thin layer of oil on a hot grill pan and sear the seasoned fillet pieces and continue to fry slowly until they have reached the desired cooking point.
- Roast the toast and place on a plate, spread the lettuce leaves on top and place the fillet pieces on top. Now spread the sauce over it with a spoon, sprinkle some freshly ground pepper on top.
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