Summary

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

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Instructions

1. Rinse the meat with cold water, pat dry and cut across the meat fiber into medallions about 3 cm thick.
2. 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.
3. 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.
4. Arrange the fillets on a platter. Pour the sauce over and serve.
5. A potato and celery mash goes well with it.