Description
Zartes Schweinefilet in cremiger Frischkäse-Senfsauce, umhüllt von buttrigen Champignons und knackigen Erbsen. Fein gewürzt, saftig und goldbraun gebacken – ein harmonisches Spiel aus Würze, Frische und sanfter Cremigkeit.
Ingredients
Scale
- etwas Salz
- etwas Pfeffer
- etwas Muskat
- 150 g Champignons
- 50 g Butter
- grüne Erbsen (nach Belieben, Menge nicht angegeben)
- 650 g Schweinefilets
- 200 ml Wasser
- 150 g Doppelrahmfrischkäse
- 1 EL Estragon
- 30 g Mehl
- 3 TL Senf
Instructions
- Begin by preparing the pork tenderloin. Remove the white membrane (silver skin) from the pork fillet using a sharp knife. Cut the fillet into five or six thick slices, each about 2–3 cm thick. Place each slice between two sheets of plastic wrap or parchment paper and gently flatten them with the palm of your hand or a meat mallet until they are evenly thick. Set aside.
- In a shallow dish, combine the flour, a pinch of freshly grated nutmeg, salt, and pepper. Mix well to ensure the spices are evenly distributed throughout the flour.
- Dredge each pork fillet slice in the seasoned flour mixture, coating both sides thoroughly. Shake off any excess flour from each piece to prevent extra flour from burning in the pan.
- Heat 50 g of butter in a large skillet over high heat until it begins to foam but not brown. Carefully add the floured pork slices to the pan and sear them for 3 to 4 minutes on each side, until they develop a golden-brown crust.
- After both sides are seared, reduce the heat to medium. Continue cooking each slice for an additional 1–2 minutes per side, depending on thickness, until the meat is cooked through but still juicy. Remove the cooked pork slices from the pan and keep them warm, for example, by covering them with foil or placing them in a warm oven.
- While the meat is resting, prepare the vegetables. Clean and slice the champignons (mushrooms). In a separate saucepan, melt a small amount of butter over medium heat. Add the green peas and sliced mushrooms, and sauté them for 2–3 minutes until the peas are bright and the mushrooms have released some of their liquid. Set aside; reserve the mushroom liquid if possible.
- Return to the pan you used for the pork (do not clean it, as the fond adds flavor). Add 3 teaspoons of mustard directly into the pan and stir well to combine with the remaining butter and meat juices.
- Pour in 200 ml of water and add 150 g of double cream cheese (Doppelrahmfrischkäse). If the mushrooms released any liquid during sautéing, add that as well. Stir the mixture over medium-low heat until the cheese is completely melted and the sauce is smooth and creamy.
- Season the sauce with a pinch of nutmeg, salt, and pepper to taste. Add 1 tablespoon of tarragon (Estragon) and stir to combine. Taste and adjust seasoning if needed.
- Add the sautéed mushrooms (and peas, if desired) to the sauce and stir well so that the vegetables are evenly distributed throughout the sauce.
- To assemble the dish, pour half of the creamy mustard sauce onto a large serving platter or into a casserole dish. Arrange the cooked pork fillet slices on top of the sauce in a single layer.
- Spoon the remaining sauce over the meat, ensuring that each piece is well covered with the rich, creamy sauce. Serve the dish immediately while hot. Enjoy with your favorite side dishes, such as potatoes or fresh bread.
Notes
For best results, use fresh pork tenderloin and high-quality double cream cheese for the sauce. You can substitute chicken or turkey fillet for pork, if preferred. Fresh tarragon gives a wonderful aroma, but dried tarragon works as well. Add more or less mustard according to your taste. Serve with buttered potatoes, rice, or a crisp salad for a complete meal.
- Prep Time: 10
- Cook Time: 20
- Category: Geflügel und Fleisch Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 20-30g
- Cholesterol: 60-100mg
