Pork Fillets Wrapped in Ham with Cognac Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg pork fillet (s)
- 150 g ham, smoked (preferably Tyrolean or Black Forest, definitely stron)
- 250 g cream cheese
- 250 ml cream
- 1 tablespoon tomato paste or ketchup
- 1 bunch spring onion (s)
- Herbs, fresh or frozen to taste
- 2 cl Cognac, French, (whiskey or brandy can do it too, but don`t use Spanish brandy)
Print Recipe
Pin Recipe Instructions
- Cut the pork fillet into 2 cm thick medallions, pepper and coat all around with the thinly sliced ham. Put the medallions in an ovenproof dish. (If necessary, take several shapes, the pieces must not lie on top of each other!). Put aside.
- Preheat the oven to 200 degrees top / bottom heat.
- Sauté the spring onions in a little oil (not too many onions, they shouldn`t dominate in terms of taste, 1 - 2 spring onions, depending on size!) Add cream cheese. Gradually pour in the cream and dissolve the cheese in it while stirring constantly. The sauce should be creamy, but not thick. If necessary, add liquid in the form of milk or broth.
- Stir in tomato paste, herbs (salad herbs, Italian herbs or just as you like) and cognac. Season with a little salt and pepper. (Be careful with salt, the ham has a lot of salt! Pour the resulting appetizing smelling mixture over the pork medallions in the baking dish, the latter should be covered by the liquid.
- Place the tin on the middle shelf in the oven and cook for about 35 minutes at approx. 200 degrees.
- When it smells good and the surface of the sauce begins to turn brown, preheat the plate and uncork the cold white wine (Entre deux Mers or similar, preferably with a delicate scent of peaches ) in good time.
- Light the candles on the table and arrange the table flowers so that the baking dish fits in the middle. Take a seat and enjoy!
- It goes well with broccoli or spinach leaves and potato croquettes. White bread is mandatory, you need it to dip for the sauce!
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