Summary

Ingredients

• 200 g mushrooms
• 1 large onion (s)
• 2 tablespoon butter
• 2 tablespoon wine, white
• 1 tablespoon crème fraîche
• 1 egg yolk
• 1 teaspoon mustard, hotter
• 200 g pork fillet (s)
• 1 teaspoon tarragon, dried
• salt and pepper

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Instructions

1. Wash and cut the mushrooms. Dice the onions and fry them in the butter with the mushrooms. Pour in white wine, season with salt, and let simmer in a closed saucepan for 10 minutes.
2. Mix the creme fraiche with the egg yolk and mustard, season with salt and pepper.
3. Cut pork fillet into medallions, fry in hot fat for a good 2 minutes on each side, season with salt and pepper.
4. Mix the mustard cream with the braised mushrooms and season with tarragon, salt and pepper.
5. Cover meat with sauce and serve.