Pork Fillet Medallions in Creamy Mushroom Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g pork fillet (s)
- 150 g mushrooms
- 0.5 ½ onion (s)
- 0.5 ½ bunch parsley
- 2 tablespoon clarified butter
- 50 ml white wine, drier
- 75 ml meat or vegetable broth
- 200 ml cream
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the meat into pieces approx. 3 cm wide. Heat 1 tablespoon of clarified butter in a pan and fry the fillet slices for 3 - 4 minutes on both sides. Season to taste with salt and pepper and then set aside.
- Dice the onion and fry for 1 minute with the remaining clarified butter. Add the mushrooms and fry vigorously for about 5 minutes. Deglaze with white wine and reduce to a creamy consistency with the stock and cream. Add salt, pepper and parsley. Heat the fillet slices in the sauce for another 3 minutes.
- This goes well with croquettes, potatoes or spaetzle.
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