Pork fillet with horseradish butter
For 4 people:
500g pork tenderloin, salt, pepper, 2EL oil, 200ml white wine, 1/2 bunch of chervil, 40g fresh horseradish, 50g butter, sugar
Preparation:
1. Season the meat with salt and pepper and roast brown in the hot oil all around. Deglaze with wine and cover over medium heat for 6-8 minutes.
2. Remove meat and wrap in aluminum foil. Chop chop. Peel horseradish, finely grate and cover. Dice the butter, gradually stir into the stew juice. Stir in horseradish and chervil. Season the sauce with salt and pepper and a pinch of sugar. Cut the meat and serve with the sauce. This fits salad.
