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
- thyme (fresh or dried)
- 1 bay leaf
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.
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.
Place them on a cookie sheet and bake them at 220 ° C for 8-10 minutes.
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.
Serve on each plate a few pieces of fillet and a pile of sauce. Garnish the plates with a little parsley leaves.
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
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