Minced Pork or Veal Tenderloin: Schweins Oder Kalbsgeschnetzeltes
Recipe courtesy Wolfgang Puck, 2001.
Wolfgang Puck : Episode FLWGP-140F
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Minced Pork or Veal Tenderloin: Schweins Oder Kalbsgeschnetzeltes
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4 tablespoons oil
2 pounds pork or veal tenderloin, minced
Salt
Freshly ground black pepper
3 tablespoons butter
1 onion, finely chopped
3 cloves garlic, minced
1 pound chanterelles, trimmed
1 cup heavy cream
1 teaspoon sweet paprika
1/4 teaspoon spicy paprika
1 tablespoon minced marjoram leaves
2 tablespoons minced parsley leaves, plus extra for garnish
2 tablespoons creme fraiche
1 pound wide egg noodles, cooked to al dente
Heat heavy saute pan. Then add oil until it begins to smoke. Sear the meat until golden brown, and season with salt and pepper. Transfer meat to a strainer. Reserve meat and juice separately.
Add the butter to the pan. When it begins to brown, add onions, garlic, and chanterelles. Saute over high heat until all the liquid has reduced. Add heavy cream, paprikas, and the juice from the meat. Reduce until sauce has lightly thickened. Add the reserved meat, marjoram, and parsley, and season with salt and pepper. Stir in creme fraiche.
Serve over noodles, on heated plates, and garnish with minced parsley.
Yield: 4 to 6 servings
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