Main course

Pork fillet with chanterelle stuffing

Name: Pork fillet with chanterelle stuffing
Ingredients: 1 tbsp onion; 1 clove of garlic; 100 g chanterelles; Salt; Pepper; 1 tbsp white wine; 1 tbsp parsley; 1 egg yolk; 4 pork fillets, 150-200 g each

Recipe by Michael Thöni

Ingredients

1 tbsp onion
1 clove of garlic
100 g chanterelles
Salt
Pepper
1 tbsp white wine
1 tbsp parsley
1 egg yolk
4 pork fillets, 150-200 g each

Method

Sweat the onion and garlic until golden. Wash and chop the cleaned chanterelles and stew until soft, until almost all the liquid has evaporated (or use tinned chanterelles). Season, deglaze with white wine, add the chopped parsley, take off the heat, let cool slightly and mix in the egg yolk.
Pierce the pork fillet pieces through the middle with the handle of a wooden spoon, fill with the chanterelle mixture, rub with mustard, season and sear well all round. Then cook in an ovenproof dish for about 15 minutes at 200° in the oven, or fry in a pan for about 20 minutes, turning repeatedly. Slice and serve.
Enjoy your meal.

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