Pork Fillets in Bressot Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 12 slices pork fillet (s)
- 12 slices bacon, smoked
- 1 tablespoon mustard, hot
- 40 g butter
- 1 large onion (s)
- 150 g cream cheese
- 1 cream cheese corner
- 250 g sweet cream
- 2 tablespoon pepper, green
- Parsley, fresh
Print Recipe
Pin Recipe Instructions
- Cut the fillets into medallions and coat both sides with hot mustard. Then put the smoked bacon around it. Cut the onions into rings.
- Grease the baking dish or roaster with the butter and line the base with the cut onion rings. Place the medallions on top and sprinkle with flakes of butter. Cook in the oven preheated to 200 ° C for 30 minutes.
- Heat the cream, cream cheese, processed cheese, green pepper and parsley in a saucepan and then pour over the fillets. Then place in the oven for another 10 minutes.
- Serve with salad, croquettes, rice or the like.
- Variation: Put the peppercorns in a tea infuser or a tea bag in the sauce and remove before serving.
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