Summary

Ingredients

• 600 g pork fillet (s)
• 600 g mushrooms
• 320 g taliatelle
• 1 onion (s)
• 2 tablespoon tomato paste
• 2 tablespoon flour
• 500 ml beef broth, instant
• 200 ml cream
• 2 tablespoon butter
• 2 tablespoon olive oil
• salt
• pepper
• Cayenne pepper

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Instructions

1. Peel and chop the onion. Clean the mushrooms and cut into slices.
2. Briefly sweat the onion in 1 tablespoon of butter and 1 tablespoon of olive oil, add the mushrooms and fry them. Season with salt and pepper and continue to fry until lightly colored. Add the tomato paste and sweat for a moment. Sprinkle with the flour and then brown a little. Deglaze with the broth and bring to the boil. Add the cream and simmer on a low flame for about 20-30 minutes.
3. Cut medallions from the pork fillet and season with salt, pepper and a little cayenne pepper. Fry in a stainless steel pan in 1 tablespoon butter and 1 tablespoon olive oil for about 2 minutes on each side, remove and then place in the oven at about 80 ° C.
4. At the same time, cook the pasta according to the instructions.
5. When the medallions are in the oven, pour the mushroom sauce into the pan in which the loin was fried and bring to the boil so that the frying residues dissolve.
6. Take the medallions out of the oven and arrange on a plate. Pour the leaked meat juice into the sauce, bring to the boil and, if necessary, season again with salt and pepper.
7. Add the pasta to the medallions and serve with the sauce.