Summary

Ingredients

• 1 kg pork fillet (s)
• 200 ml crème fraîche
• 200 ml cream
• 500 g mushrooms, fresh
• 3 medium onion (s)
• Madeira as required
• 3 tablespoon vegetable oil
• salt and pepper
• some parsley, finely chopped

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Instructions

1. Cut the pork fillet into medallions and fry briefly on both sides, then season with salt and pepper. Pour in about half of the Madeira and flambé.
2. Flambéing makes the Madeira taste very nice in the fillet.
3. Then the meat is layered in a greased, refractory form. Now sauté the cleaned mushrooms in the remaining fat, then add the finely chopped onions and fry everything until golden brown, season with salt + pepper and pour another shot of Madeira and layer on the meat.
4. Then the Madeira cream sauce is prepared in the same pan. Bring the créme fraiche and sweet cream to the boil, season with salt and pepper and a little Madeira, if necessary bind with a little sauce thickener (white).
5. Pour the sauce over the meat and mushrooms and let it cook in the oven for approx. 30 - 45 minutes at approx. 180 °.
6. Before serving, add another shot of Madeira, sprinkle with the finely chopped parsley to taste and serve hot.
7. A fresh, mixed salad and sliced, slightly toasted ciabatta bread or baguette tastes good with it.
8. Noodles, spaetzle, rice or boiled potatoes also go very well with it.
9. As a drink, I recommend a semi-dry rosé wine (e.g. Dornfelder or Portugieser Weißherbst).
10. This dish is very easy to prepare and is ideal for family celebrations or as a Christmas dinner.