Summary

Ingredients

• 600 g pork fillet (s), cut into medallions that are not too thin
• 1 dl white wine, dry
• 2 dl cream
• 50 g porcini mushrooms, dried, soaked
• 1 shallot (s), finely chopped
• 1 garlic clove (s), pressed through
• 1 tomato (s), peeled, pitted, cut into small cubes
• 160 g cheese, (Fribor Vacherin), cut into slices, alternatively another spicy one that melts well
• 1 packet puff pastry, rolled out in a round shape, from the refrigerated shelf
• 1 egg (s), whisked
• salt and pepper
• oil

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Instructions

1. Preheat the oven to 220 ° C.
2. Season the medallions with salt and pepper, fry quickly in a little oil and layer in a greased gratin dish. Pour off the fat from the pan and deglaze the roasting with the white wine. Reduce a little, add the cream, bring to the boil and simmer for a few minutes. Season the sauce with salt and pepper and pour over the meat.
3. Briefly sauté the mushrooms in oil or butter, add the shallot and garlic and sauté as well. Let the tomato cubes get hot in it, spread everything over the meat and cover with the cheese slices.
4. Cut the dough 2 cm larger than the shape, cut a steam hole of approx. 1 cm in the middle. Brush the edge of the mold with egg, place the dough on the mold and press the edge down well. Decorate the surface with leftover dough and brush with egg.
5. Bake for about 15 minutes.
6. Fried polenta slices and your favorite vegetables go well as side dishes.