Pork Fillet with Chanterelles or Mushrooms
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 25 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 400 g pork fillet (s)
- 3 shallot (s), finely chopped
- 250 g chanterelles or mushrooms, cleaned
- 2 sprigs thyme
- 3 tablespoon sour cream
- 1 teaspoon vegetable stock, grained
- 250 ml water, warm
- 1 tablespoon parsley, freshly chopped
- salt and pepper
- sugar
- Clarified butter
Print Recipe
Pin Recipe Instructions
- Season the pork fillet with salt and pepper. Fry in hot clarified butter with 1 sprig of thyme all around until golden brown. Then remove the thyme sprig. Put the pork fillet in a non-greased, fire-proof dish and add the second sprig of thyme.
- Cook in a warm oven at 90 ° C top / bottom heat for another 70 - 80 minutes. Important: Preheat the oven to 130 ° C and then switch back to 90 ° C. Check with an oven thermo that the temperature remains constant at 90 ° C. The meat is then very tender and roasted pink through and through. It doesn`t need to rest before slicing.
- Meanwhile, put the finely chopped shallots in the pan in which the pork tenderloin was seared and sauté with a pinch of sugar. Fry the chanterelles or mushrooms over high heat. Deglaze with a little water, stir in the sour cream and the granulated broth. Briefly reduce until creamy, season with salt and pepper, sprinkle with parsley and serve with the fillet.
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