Pork Fillet with Cep Polenta

  • 80 minutes
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Ingredients for 4 Portions

20 g dried ceps
1 onion
1 tbs butter
700 ml stock
300 ml milk
175 g Bramata polenta
100 g mature Emmentaler AOP, grated
salt, pepper
1 shallot
500 g pork fillets
some thyme
2 tbs oil
2 tsp sugar
1 tsp flour
300 ml red wine

Star of the dish
Gotthelf Slow Food

Soak the mushrooms for 30 minutes, squeeze out the water, and chop into small pieces. Chop the onion finely and sauté with the mushrooms in butter. Add the stock and milk, bring to the boil, and add the polenta, stirring all the time. Leave to simmer for 45 minutes, stirring occasionally. Mix the Emmentaler AOP into the polenta, and season with salt and pepper.

Chop the shallots finely. Season the pork fillets with salt, pepper and thyme, and brown in hot oil. Place the fillets on a rack and roast in a pre-heated oven at 150 °C for approx. 15 minutes. Mix the shallots with sugar and flour, add to the cooling pan, and sauté on a medium heat. Slowly add the red wine and leave to reduce a little. Leave to cook for 5-7 minutes and season to taste.

Slice the meat, and serve with the sauce and polenta.

«Enjoy your meal»
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH


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