Pork Filet Braised in Cream with Port

Name: Pork Filet Braised in Cream with Port (Le Filet de Porc Braisé à la Crème)
Prep time: 30 min
Total time: 30 min
Yield: For 4 people
Cuisine: French
Ingredients: Crystal salt, freshly ground black pepper, basil, whole coriander seed, fennel seed, garlic, marjoram; Yellow onions (2 medium); Boiled ham (¼ lb.); Pork fillet steak, without bone or rind, about 1½inches thick, preferably cut from the leg (2 lbs.); Butter (about 4 Tb); Port, ruby (½ cup); Light cream (3½ cups)

Le Filet de Porc Braisé à la Crème

Preparation info

For
4
people

Difficulty
Medium
Ready in
30 min

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

About

This is one of the near-perfect ways of cooking pork until it melts in the mouth, with the concentrated richness of the cream and the aromatic subtlety of the wine. Remember to allow about 1 pint of the cream-Port mixture per pound of meat.

Ingredients

Staple Items

Butter (about 4 Tb)
Light cream (3½ cups)
Yellow onions

Europe
France
Main course
Mediterranean
Gluten-free

Method

This should be prepared in a heavy casserole (preferably enameled cast iron) on top of the stove. Do not use a thin aluminum, copper, or stainless steel pan because toward the end, as the cream begins to thicken, there is always the danger of burning or scorching. Finely mince 1 clove of garlic, the