SCHWEINEFILET  mit  PFEFFERSAUCE  

Pork Fillet with Pepper Sauce

500 g pork fillet
1 tbsp. peppercorns (black)
100 ml brandy
250 ml soup (cube)
200 ml cream
60 g cold butter
salt, oil

 

 

Preheat oven to 150 ° C.
Prepare pork fillet and fry in a pan on all sides. Place in oven on the middle rack and fry for about 30 minutes.
Crushed peppercorns in a mortar and fry in frying residue shortly. Deglaze with brandy and pour in the broth and cream. Reduce sauce to taste.
Before serving, stir in butter.
Wrapped fillet in aluminum foil and rest for 5 minutes. Then slice and arrange on warmed plates with the sauce.

 

     Side dish: fried potatoes
     
 

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