Post Office Pot

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 700 g pork fillet (s)
  • salt and pepper
  • 1 teaspoon horseradish, grated
  • 40 g butter
  • 250 ml stock (cubes)
  • 1 can mushrooms
  • 175 g tomato peppers
  • 3 egg yolks
  • 150 g sour cream
  • 1 teaspoon mustard, hotter
  • 4 tablespoon cognac
Post Office Pot
Post Office Pot

Instructions

  1. Cut the pork fillet into approx. 1.5 cm thick slices. Salt, pepper and season with horseradish, then fry in 40 g very hot butter for about 10 minutes. Put the fillet in a serving bowl and keep warm.
  2. Chop the mushrooms and tomato peppers. Pour into a saucepan and mix with the cube broth, beaten egg yolks and spicy mustard. Heat the sauce, but don`t let it boil.
  3. Pour 4 tablespoons of warmed cognac over the pork fillets and flambé.
  4. Mix everything and serve immediately.

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