12-hour filet in leek cream

Name: 12-hour filet in leek cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g Mushrooms; 2 (approx. 500 g) Leek sticks (leek); 2 Pork fillets (approx. 300 g each); 2 TABLESPOONS clarified butter; 7-10 Tbsp salt and pepper; 400–500 g Whipped cream; 200 g Long grain rice

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g Mushrooms
2 (approx. 500 g) Leek sticks (leek)
2 Pork fillets (approx. 300 g each)
2 TABLESPOONS clarified butter
7-10 Tbsp salt and pepper
400–500 g Whipped cream
200 g Long grain rice

Directions

1
1 day before: Clean and sanitize the mushrooms, possibly wash them briefly and cut them in half. Clean the leek, cut lengthwise, wash thoroughly and cut into half rings. Dab pork fillets dry.
2
Heat 1 tablespoon of lard in a frying pan. Brown the fillets in it all around at high heat for 3-4 minutes. Season with salt and pepper. Take them out and put them in an ovenproof dish.
3
Heat 1 tbsp. lard in the frying fat. Fry the mushrooms and leek for 3-4 minutes. Season with salt and pepper. Add cream, bring to the boil and simmer for 5 minutes. Season again and pour over the fillets.
4
Allow to cool, then place covered in the refrigerator for at least 12 hours.
5
1 hour before: Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Braise cream fillets in hot oven for 40-45 minutes.
6
25 minutes before: Bring a good 400 ml water and 1/2 teaspoon salt to the boil. Cook the rice according to the instructions on the packet and serve with the cream filets.