Fillet Of Pork With Artichoke Hearts Recipe
Ingredients
| Artichoke hearts | 1/2 Pound, canned | |
| 1 lb. center-cut fillet of pork | ||
| Salt | 1/8 Teaspoon | |
| 1/8 tsp. freshly ground white pepper | ||
| Butter | 1 Tablespoon | |
| Shallot | 1 | |
| Hot water | 1/2 Cup (16 tbs) | |
| Whipping cream | 1/2 Cup (16 tbs) | |
| Egg yolk | 1 | |
| Cornstarch | 1 Teaspoon | |
| White wine | 1/2 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Pinch of sugar | ||
Directions
Drain the artichoke hearts.
Rub the fillet with a damp cloth and cut into 1 1/2 inch slices.
Season with the salt and pepper and brown about 10 minutes in the butter on both sides.
Remove the meat and keep warm on a serving platter.
Peel and chop or grate the shallots and saute until translucent in the pan.
De-glaze the pan with the hot water and pour through a sieve into a pot.
Add the cream and simmer, stirring constantly.
Whisk the egg yolk with the cornstarch and the white wine.
Stir into the sauce to bind it and add the lemon juice and the sugar.
Heat the artichoke hearts in the sauce but do not bring to a boil.
Rub the fillet with a damp cloth and cut into 1 1/2 inch slices.
Season with the salt and pepper and brown about 10 minutes in the butter on both sides.
Remove the meat and keep warm on a serving platter.
Peel and chop or grate the shallots and saute until translucent in the pan.
De-glaze the pan with the hot water and pour through a sieve into a pot.
Add the cream and simmer, stirring constantly.
Whisk the egg yolk with the cornstarch and the white wine.
Stir into the sauce to bind it and add the lemon juice and the sugar.
Heat the artichoke hearts in the sauce but do not bring to a boil.
Chef
