Pork Fillet in Pepper Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g pork fillet (s)
- 1 cup cream
- 30 grains pepper, greener, from the jar
- 5 cm tomato paste, from the tube
- 1 cup broth, clear or red wine
- 4 tablespoon butter
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Divide the pork fillet into 3-4 cm thick slices and flatten it a little. Let the butter get hot in a pan and fry the fillet vigorously on both sides. Remove the meat, put it in a preheated oven (approx. 100 ° C) and let it steep.
- Deglaze the butter with broth or wine and reduce a little. Remove the roast set from the bottom of the pan and stir in. Add green pepper, tomato paste and cream, mix and let it steep.
- Fresh Swabian spaetzle go well with it.
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