Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 800 g pork fillet (s)
- 1 onion (s), finely chopped
- 250 g mushrooms
- 30 g butter
- 3 tablespoon oil
- 125 ml meat stock
- 125 ml cream
- salt and pepper
- Parsley, chopped
- Thyme, torn leaves
- Rosemary, finely chopped
- Dill, finely chopped
- some lemon juice
- possibly wine, white
Print Recipe
Pin Recipe Instructions
- Rub the fillet well with salt, pepper, thyme, rosemary and dill. Cover with aluminum foil and let it soak for about 30 minutes.
- Then fry in hot oil on all sides, add butter, onion and sliced mushrooms, briefly toast everything, fill up with a little broth and place in the preheated oven (approx. 220 °).
- Fry for about 25 minutes, dousing the broth more often. Then pour in the cream, bring to the boil again and season the sauce with lemon juice, parsley and possibly wine.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below