Summary

Ingredients

• 1 kg pork fillet (s)
• salt and pepper
• 2 tablespoon butter
• 2 tablespoon flour
• 125 ml broth
• 125 ml milk
• 250 ml sweet cream
• White wine
• Lemon juice
• nutmeg
• 1 tablespoon chervil, chopped
• 2 tablespoon parsley, chopped
• Dill, to taste
• 500 g mushrooms, fresh
• 2 Camembert (s), not too ripe

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Instructions

1. Cut the fillet into 1 cm thick slices and fry or grill.
2. Melt the butter, stir in the flour and add the stock, milk and cream. Bring to the boil briefly and then remove from the stove. Season to taste with white wine, lemon juice, salt, pepper and nutmeg. Bring to the boil again briefly and finally fold in the chervil, parsley and dill tips. Cut the mushrooms into thin slices and sauté them in a little butter and season with salt and pepper.
3. Put the meat in an ovenproof dish and spread the mushrooms on top. Slice the camembert and place on the mushrooms. Finally pour the hot sauce over it and cover it and heat it in the oven at approx. 200 ° C.
4. Tip:
5. Baguette and salad are served with it. Tastes heavenly.