RECIPE PORKFILLET WITH CREAMY BEERSAUCE
Recipe for a belgian pork dish, use real Trappiste beer or other dark and 'heavier beer'.
Meat dishes from Belgium for 4 persons, suitable for for christmas and other holidays.
Ingredients
- 4 potatoes, about 1 pnd, cubed
- 4 oz. butter
- 4 oz. mushrooms, cleaned and sliced
- 4 oz. belgian cured ham or other cured ham like Serrano or Parma ham, cut in strips
- 1 1/2 pnds pork fillet
- 1 bottle Trappist Beer or other dark beer
- 1 cup creme fraiche
- salt and pepper to taste
Preparation
Preheat oven at 200C/400F.
Peal potatoes and cube. Saute potatoes in half the butter until slightly colored. Add mushrooms and ham and saute for 2 more minutes. Put in ovendish and roast for about 20 minutes.
Slice pork in 12 medaillons, sprinkle with salt and pepper. Melt the rest of the butter and saute until golden on both sides and then put in oven for about 8 minutes. Then take out and keep warm under some tin foil.
In same pan pour beer and reduce for about 5 minutes, whisk in creme fraiche and simmer for 1-2 minutes more. Bring to taste with salt and pepper.
To serve arrange on warm plates and drizzle sauce around. Also add some potatoes and serve the rest of the sauce on the side.
Peal potatoes and cube. Saute potatoes in half the butter until slightly colored. Add mushrooms and ham and saute for 2 more minutes. Put in ovendish and roast for about 20 minutes.
Slice pork in 12 medaillons, sprinkle with salt and pepper. Melt the rest of the butter and saute until golden on both sides and then put in oven for about 8 minutes. Then take out and keep warm under some tin foil.
In same pan pour beer and reduce for about 5 minutes, whisk in creme fraiche and simmer for 1-2 minutes more. Bring to taste with salt and pepper.
To serve arrange on warm plates and drizzle sauce around. Also add some potatoes and serve the rest of the sauce on the side.