Pork Fillet in Cognac Sauce

Summary

Ingredients

• 800 g pork fillet (s)
• 1 clove garlic
• Pepper from the grinder
• salt
• 2 tablespoon olive oil
• 4 sage leaves
• 12 slices bacon, mixed (bacon)
• 6 sprigs rosemary
• 250 g mushrooms, small
• 40 ml cognac
• 1 small onion (s)
• 200 ml cream
• 4 sprigs thyme
• 2 tablespoon clarified butter

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Instructions

1. Remove tendons and fat from the pork tenderloin and divide into 12 medallions. Finely chop the garlic, mix with ground pepper and rub the medallions with it. Brush with olive oil. Halve the rosemary sprigs and remove the needles at the lower end. Wrap a slice of bacon around each medallion and secure it with the rosemary sprigs. Pluck the thyme leaves and place over the medallions with the rosemary needles and sage leaves. Cover and leave to stand in the refrigerator for 2 hours.
2. Heat the clarified butter in a large pan and fry the pork medallions until crispy on all sides, remove and wrap in aluminum foil and keep warm in the oven (preheated to 60 degrees).
3. Cut the onion into small cubes, clean the mushrooms and cut into thick slices. Sauté everything in the pan with the roasting set, adding a little fat if necessary. Deglaze with cognac and pour on the cream, simmer a little. Season with salt and pepper and serve with the medallions.
4. Tip: Lightly froth the sauce with a hand milk frother.
5. This goes well with e.g. ribbon noodles or new potatoes.