Summary

Ingredients

• 500 g pork fillet (s)
• 225 g mushrooms
• 225 g shallot (s)
• 1 tablespoon oil (olive oil)
• 225 g butter
• 125 ml wine, white, dry or meat broth
• 4 tablespoon crème fraîche
• salt
• Black pepper
• Chervil or parsley, finely chopped

Print Recipe Pin Recipe

Instructions

1. Cut the meat into bite-sized cubes, clean and halve the mushrooms, peel and halve the shallots. Heat the oil in a pan or wok, fry the meat all over, then remove it and keep warm.
2. Heat the butter in a pan or wok, steam the mushrooms and shallots in it for approx. 5 minutes. Pour in white wine and reduce to half over high heat. Reduce the heat, add the meat and stir in the creme fraiche. Then simmer for 10-15 minutes. Season with salt and pepper. Sprinkle the ragout with chervil and serve.