How to fillet top and side edge
Ingredients
a kg of pork fillet (s)
1 tablespoon of oil
1 tablespoon butter, such as salt and pepper
Large onion(s), diced, 2 m.
1 clove of minced garlic
100 g
Cut into extremely small chunks, cat ham
500g mushrooms
200 ml Vegetable or beef broth 200 ml cream
200 g Sour cream or crème fraîche
1 tbsp. of triple-concentrated tomato paste
1 teaspoon of mustard and optional cornstarch
1 handful chopped parsley or 3 tbsp excellent quality frozen
a kg of pork fillet (s)
1 tablespoon of oil
1 tablespoon butter, such as salt and pepper
Large onion(s), diced, 2 m.
1 clove of minced garlic
100 g
Cut into extremely small chunks, cat ham
500g mushrooms
200 ml Vegetable or beef broth 200 ml cream
200 g Sour cream or crème fraîche
3x 1 tbsp. tomato paste.
Preparation
Around 30 minutes of work time
Rest period of roughly one day
Time to cook/bake: around 20 minutes
Approximately 1 day and 50 minutes total.
1.The pork fillet’s white skin should be removed.
2. Avoid letting the butter and oil become too hot as they are heating up. Salt and season the meat, then cook it for about 10 minutes on each side. The interior should still be pink. So take it out and let it cool on a plate (to catch the meat juices).
3.In the fat, thoroughly brown the ham, onions, and garlic. The mushrooms should be cleaned, sliced, and fried. Deglaze with broth next, and then add cream, crème fraîche, or sour cream along with any dripping meat juices. Season the sauce well with tomato paste, salt, and pepper.
