Summary

Ingredients

• 800 g pork fillet (s)
• 500 g chanterelles
• 0.5 ½ point butter
• 1 tablespoon pepper, green
• 0.5 can ½ cream
• 1 bunch parsley
• salt and pepper
• cognac

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Instructions

1. Heat about 1/3 of the butter in a pan. Halve the fillet (not lengthways) and fry on all sides. Then season with plenty of salt and pepper. Keep frying with a little new butter until the meat is nicely browned on all sides. Then take it out of the pan, wrap it in aluminum foil and let it rest in the preheated oven at approx. 100 degrees.
2. In the meantime, finely chop half of the chanterelles and sauté briefly with the green pepper in the butter in which the meat was fried. Finely chop the parsley and add. Add all remaining chanterelles and deglaze with a dash of cognac (white wine is also possible). Now reduce a little and remove from the stove. Stir in the cream and season with salt and pepper.
3. Take the meat out of the oven and cut into thin slices. Pour the sauce over it and serve with bread dumplings or spaetzle. Brussels sprouts are ideal as a side dish.