Pork tenderloin with paulette sauce by Karlos Arguiñano: the perfect meat dish for the holidays


meat

Carlos Arginiano prepares a recipe for pork fillet with paulette sauce, a delicious meat dish, ideal for serving on special occasions such as Christmas parties.

Ingredients (4 people):

  • 2 pork fillets
  • 8 slices of bacon
  • 16 mushrooms
  • 2 egg yolks
  • 1 lemon
  • 1 tablespoon flour
  • 100 ml white vermouth
  • 125 liquid cream
  • extra virgin olive oil
  • Sol
  • Pepper
  • thyme (fresh or dried)
  • 1 bay leaf
  • Parsley

Pork fillet with pauletta sauce by Karlos Arguiñano - Ingredients

Preparation of the recipe for pork fillet with paulette sauce

To make paulette sauce, laminate the mushrooms (clean) and add them to a pan (wide and low casserole) with a drizzle of oil. Taste them and redden them a little. Remove to a plate. Add the flour to the remaining butter in the pan. Cook it a little and add vermouth, cream, bay leaf and a few sprigs of thyme. Cook (on low heat) the sauce ingredients for about 8-10 minutes.

Pork fillet with Karlos Arguiñano palette sauce - Step 1

Cut each pork fillet in 4 pieces, wrap each with a slice of bacon and hold them by stabbing them with toothpicks. Season and fry the fillet pieces in a pan with a trickle of butter.

Pork fillet with Karlos Arguiñano palette sauce - Step 2

Place them on a cookie sheet and bake them at 220 ° C for 8-10 minutes.

Pork fillet with Karlos Arguiñano palette sauce - Step 3

When sauce be readyAdd the mushrooms and egg yolks mixed with the lemon juice. Mix well and sprinkle the sauce with a little chopped parsley.

Pork fillet with Karlos Arguiñano palette sauce - Step 4

Serve on each plate a few pieces of fillet and a pile of sauce. Garnish the plates with a little parsley leaves.

Pork fillet with Karlos Arguiñano palette sauce - Step 5

Tip:

If the sauce is too thick, you can lighten it by adding a little water.

Presentation of the recipe for pork fillet with paulette sauce

Fillet with paulette sauce - Presentation

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