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🍽️ Tender Pork Fillet with Creamy Morel Sauce

466 kcal · 30 min · 4 servings

Ingredients

• 25 g Morels
• 2 Shallots
• 500 g Pork Fillet
• 4 tbsp Butter
• 100 ml Veal Stock
• 100 ml Espresso
• 200 g Whipping Cream
• 1 tsp Lemon Juice
• 50 ml Noilly Prat
• 20 ml Cognac
• Salt
• Pepper (from the mill)
• Butter (for frying)

Instructions

1. 1. Soak the morels in 250 milliliters of warm water for about 1 hour.
2. 2. Peel the shallots and cut them into fine cubes.
3. 3. Remove the morels from the water and cut them into smaller pieces if necessary.
4. 4. Cut off the stems of the morels and squeeze the caps well to remove excess liquid.
5. 5. Pour the soaking water through a coffee filter and set it aside.
6. 6. Cut the pork fillet into 4 equal pieces.
7. 7. Melt 2 tablespoons of butter in a pan.
8. 8. Sear the meat pieces evenly on all sides over medium heat for 8 to 10 minutes.
9. 9. Place the seared meat on a plate.
10. 10. Preheat the oven to 120 degrees.
11. 11. Let the meat finish cooking in the preheated oven for 15 minutes.
12. 12. Heat the remaining butter in the same pan.
13. 13. Sauté the morels and shallots in the hot butter.
14. 14. Pour in the meat stock, the espresso, one-third of the cream, and one-third of the soaking water.
15. 15. Reduce the sauce over high heat.
16. 16. Gradually pour in the remaining cream and the remaining soaking water.
17. 17. Reduce the sauce by about one-third in total.
18. 18. Season the sauce with lemon juice, Noilly Prat (an aromatized white wine), and cognac.
19. 19. Finally, season the sauce with salt and pepper to taste.

Nutrition per serving

• kcal: 466
• Protein: 31 g · Fett/Fat: 34 g · Carbs: 4 g