Summary

Ingredients

• 500 g pork fillet (s)
• 300 g mushrooms, brown
• 1 medium onion (s), (finely diced)
• 50 ml sherry, sweeter
• 30 ml sherry, drier
• 200 ml sweet cream, fresh
• 2 sprigs thyme, (alternatively 1 teaspoon dried)
• salt
• Pepper, freshly ground
• 2 tablespoon clarified butter

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Instructions

1. Take the fillet out of the refrigerator 1-2 hours before frying and parry.
2. Peel, halve and finely dice the onion, brush and quarter the mushrooms, and sixth the larger mushrooms.
3. Heat 1 tablespoon clarified butter in a large pan, sear the fillet all over, season with salt and pepper and place on the edge. Put the remaining clarified butter in the pan, fry the onion cubes briefly, then add the mushrooms and fry well, add salt, pepper and thyme, turn the fillet again in between. Then deglaze with the sweet sherry and let it evaporate, then add the dry sherry and pour the cream on top, put the stove on a low flame and let it steep for about 10 - 15 minutes. Remove the sprig of thyme, cut the fillet into slices and serve immediately with the sauce.
4. It goes well with croquettes or duchess potatoes and a lamb`s salad.