Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 700 g pork fillet (s)
- 40 g butter
- 2 tablespoon olive oil
For the sauce:
- 2 shallot (s), finely diced
- 4 gherkins, finely diced
- 250 ml cream
- 2 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- Salt and pepper, from the mill
Print Recipe
Pin Recipe Instructions
- Rinse the meat with cold water, pat dry and cut across the meat fiber into medallions about 3 cm thick.
- Heat butter and oil in a pan and fry the fillets for about 4 minutes on each side. Take out of the pan and keep warm.
- In the meantime, mix the cream, mustard and vinegar in a bowl. Add the chopped gherkins. Lightly sauté the diced shallots in the frying fat. Pour in the cream mixture and simmer for about 4 minutes, stirring constantly.
- Arrange the fillets on a platter. Pour the sauce over and serve.
- A potato and celery mash goes well with it.
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