12-hour filet in leek cream

AUTHOR
Lenora Decker
DIFFICULTY
very easy
RATING
5 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 500 g Mushrooms
  • 2 (approx. 500 g) Leek sticks (leek)
  • 2 Pork fillets (approx. 300 g each)
  • 2 TABLESPOONS clarified butter
  • 7-10 Tbsp salt and pepper
  • 400–500 g Whipped cream
  • 200 g Long grain rice

Directions

  1. 1

    1 day before: Clean and sanitize the mushrooms, possibly wash them briefly and cut them in half. Clean the leek, cut lengthwise, wash thoroughly and cut into half rings. Dab pork fillets dry.

  2. 2

    Heat 1 tablespoon of lard in a frying pan. Brown the fillets in it all around at high heat for 3-4 minutes. Season with salt and pepper. Take them out and put them in an ovenproof dish.

  3. 3

    Heat 1 tbsp. lard in the frying fat. Fry the mushrooms and leek for 3-4 minutes. Season with salt and pepper. Add cream, bring to the boil and simmer for 5 minutes. Season again and pour over the fillets.

  4. 4

    Allow to cool, then place covered in the refrigerator for at least 12 hours.

  5. 5

    1 hour before: Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Braise cream fillets in hot oven for 40-45 minutes.

  6. 6

    25 minutes before: Bring a good 400 ml water and 1/2 teaspoon salt to the boil. Cook the rice according to the instructions on the packet and serve with the cream filets.

Nutrition Facts

KCAL
750 kcal
CARBS
48 g
FATS
40 g
PROTEINS
45 g