Pork fillet in mushroom cream sauce
Rated 5.0 stars by 1 users
portions
5-6
preparation time
20 Minutes
cooking/baking time
35 Minutes
The mushroom cream pan is a real evergreen of German cuisine. Preparation is child's play and the whole family will love the taste. Juicy, tender meat meets the aromatic kick of mushrooms and onions, while the creamy consistency scores points thanks to the addition of cream. A real treat that combines traditional charm with modern taste.
Ingredients
- 600 g pork fillet
- 500 g mushrooms
- 1 onion
- 1 bunch of parsley
- 2 tbsp clarified butter
- 1 tbsp flour
- 500 ml vegetable stock
- 200 ml cream
- Salt and pepper
preparation
Heat the grill completely.
Trim the pork fillet and cut into pieces approx. 3 cm thick. Clean the mushrooms and cut into slices approx. 3 mm thick. Peel the onion and finely dice. Finely chop the parsley.
Place the cast iron pan on the grill rack and heat 1 tbsp clarified butter in it. Sear the pork fillets on both sides, set aside and season with salt and pepper.
Heat the remaining clarified butter in a pan and sauté the onions and mushrooms. Stir in the flour.
Pour in the vegetable stock and cream and allow the sauce to reduce slightly. Season to taste with salt and pepper.
Convert the grill to indirect heat. Insert the deflector stones and adjust the air slider so that a temperature of approx. 180 degrees is reached.
Put the pieces of meat in the sauce and place the pan on the grill for 20 minutes at 180 degrees.
Garnish with parsley and serve.
Recipe note
Tips:
- For a more intense flavor, you can marinate the mushroomsefore sautéing with a little olive oil and herbs.
- If you would like to make the mushroom cream pan vegetarian, you can replace the pork fillet with tofu or vegetables.
- You can also refine the mushroom cream pan with other herbs and spices, e.g. thyme, rosemary, nutmeg or pepper powder.
