Pork filet with Riesling sauce

AUTHOR
Pat Ware
DIFFICULTY
easy
RATING
5 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 500 g Beans
  • 3-4 Stem(s) Marjoram
  • 8 Shallots
  • 100 g Fresh cream
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 4 Giant mushrooms
  • 2 Pork fillets (approx. 300 g each)
  • 4 TABLESPOONS Oil
  • 1 (450 g) bag of frozen potato balls
  • 8 discs (10 g each) Bacon
  • 1 glass (370 ml) young, whole, small carrots
  • 125 ml dry white wine (e.g. Riesling)
  • 75 g Whipped cream
  • 1-2 TABLESPOONS sauce thickener

Directions

  1. 1

    Clean and wash the beans. Wash marjoram and pat dry. Put 1 stalk aside for garnishing. Pluck leaves from the remaining stems and chop them coarsely. Peel shallots, chop two shallots finely. Mix crème fraîche, marjoram, half of the chopped shallots, salt and pepper.

  2. 2

    Clean the mushrooms, unscrew the stalks and put a level teaspoon of crème fraîche in the middle of each. Wash the meat and dab dry. Heat 2 tablespoons of oil in a pan. Brown the meat well on all sides, remove from the pan. Spread the meat with crème fraîche, place on one half of a baking tray and bake in a preheated oven (electric range: 200°C/ gas: level 3) for approx. 25 minutes. Store frying fat in the pan. After 5 minutes of frying time, place the potato balls on the other half of a baking tray and fry until the end. After half the cooking time, place the stuffed mushrooms on the baking tray. Cook the beans in boiling salted water for 15-18 minutes, drain and wrap the beans with bacon. Heat 1 tablespoon of oil in a pan, fry the bean packets in it from all sides and keep them warm. Drain the carrots on a sieve.

  3. 3

    Store frying fat in the pan. After 5 minutes of frying time, place the potato balls on the other half of a baking tray and fry until the end. After half the cooking time, place the stuffed mushrooms on the baking tray. Cook the beans in boiling salted water for 15-18 minutes, drain and wrap the beans with bacon. Heat 1 tablespoon of oil in a pan, fry the bean packets in it from all sides and keep them warm. Drain the carrots on a sieve. Heat the rest of the oil in a saucepan, fry the remaining chopped shallots until translucent, add the carrots and heat. Heat frying fat again, add remaining shallots and fry. Deglaze with wine, 125 ml water and cream, bring to the boil. Stir in sauce thickener, bring to the boil again and season with salt and pepper. Arrange fillet, sauce, vegetables and potato balls on a plate and serve garnished with remaining marjoram

  4. 4

    Heat the rest of the oil in a saucepan, fry the remaining chopped shallots until translucent, add the carrots and heat. Heat frying fat again, add remaining shallots and fry. Deglaze with wine, 125 ml water and cream, bring to the boil. Stir in sauce thickener, bring to the boil again and season with salt and pepper. Arrange fillet, sauce, vegetables and potato balls on a plate and serve garnished with remaining marjoram

Nutrition Facts

KCAL
850 kcal
CARBS
47 g
FATS
50 g
PROTEINS
45 g

Categories & Tags

Main DishesChristmas