Pork Fillet with Morel Cream Sauce

Ingredients

• 25 g morels
• 2 shallots
• 500 g pork fillet
• 4 tbsp butter
• 100 ml veal stock
• 100 ml espresso
• 200 g heavy cream
• 1 tsp lemon juice
• 50 ml Noilly Prat
• 20 ml cognac
• Salt
• pepper (ground)
• butter (for frying)

Instructions

1. 1.

   Soak morels in 250 ml warm water for about 1 hour. Peel and finely dice shallots. Remove morels from the water, cut them smaller if needed. Trim stems and squeeze out excess liquid. Pour soaking water through a coffee filter and set aside. Cut pork fillet into four equal pieces. In a pan melt 2 tbsp butter. At medium heat brown the meat pieces evenly on all sides for 8-10 minutes. Transfer to a plate. Bake in preheated oven at 120°C for 15 minutes.

2. 2.

   Meanwhile, heat remaining butter in the pan, sauté morels and shallots, add stock; espresso, one-third of the cream and soaking water, and reduce over high heat. Gradually pour in the rest of the cream and soaking water. Reduce the sauce by about a third overall. Season with lemon juice, Noilly Prat and cognac, salt and pepper to taste.