Summary

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

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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.