Pork Fillets With Cream Sauce Recipe
Ingredients
| 1 1/2 pounds pork fillets cut from the loin | ||
| Salt | 1 Teaspoon | |
| black pepper | 1 | |
| Butter | 3 Tablespoon | |
| Onion | 1 Small, finely chopped | |
| Mushrooms | 1/2 Cup (16 tbs), sliced | |
| White wine | 1/2 Cup (16 tbs) | |
| Flour | 2 Tablespoon | |
| Cream | 3/4 Cup (16 tbs), heated | |
Directions
Season the pork fillets with salt and pepper.
Heat the butter and brown the meat 8 minutes on both sides.
Remove the meat and keep warm.
Saute the onion and the mushrooms in the same butter for 2 minutes.
Add wine and simmer, covered, for 10 minutes.
Combine the flour with 4 tablespoons cream.
Add the remaining cream to the pan.
Add the flour mixture, stirring constantly, until the sauce is smooth.
Cover the fillets with a little of the sauce and pass the rest separately.
Heat the butter and brown the meat 8 minutes on both sides.
Remove the meat and keep warm.
Saute the onion and the mushrooms in the same butter for 2 minutes.
Add wine and simmer, covered, for 10 minutes.
Combine the flour with 4 tablespoons cream.
Add the remaining cream to the pan.
Add the flour mixture, stirring constantly, until the sauce is smooth.
Cover the fillets with a little of the sauce and pass the rest separately.
Chef
