Summary

Ingredients

• 600 g pork fillet (s)
• salt
• Pepper, freshly ground
• 3 tablespoon oil
• 2 shallot (s)
• 200 ml balsamic vinegar
• 200 ml red wine
• 100 ml meat stock, instant
• 1 tablespoon sugar
• 40 g butter, ice cold, diced
• 1 teaspoon thyme, chopped

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Instructions

1. Cut the fillet into 2 cm thick slices and season with salt and pepper. Heat the oil in a pan and fry the fillets on both sides for 3 minutes, then remove and keep warm.
2. Cut the shallots into small cubes and fry them in the roasting fat. Then deglaze with meat stock, balsamic vinegar and red wine, bring to the boil and reduce for about 10 minutes. Season the sauce with salt, pepper, thyme and sugar. Remove the sauce from the heat and stir in the butter.
3. Arrange the meat slices with the sauce.