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BO_0912_KB_052_108_GB_3K
2 tbsp beurre manie (made from
1 tbsp each of butter and flour)
1 onion, finely chopped
250 g mushrooms, thinly sliced
500 g pork fillet, cut into strips
54
29.04.2005
Pork fillet in a Roquefort sauce
Ingredients:
500 g pork fillet
Salt and pepper
3 tbsp oil
2 onions, diced
50 ml white wine
125 ml double cream
200 g Roquefort cheese
2 tbsp chopped parsley
Pork fillet in a wine and cream sauce
Ingredients:
40 g butter
Salt and pepper
125 ml white wine
125 ml cream
1 tbsp cornflour
9:57 Uhr
Seite 54
Serves 2
Method:
1. Place the onions and oil in a bowl, cover and cook
for 4 minutes at 800/900 W. Add the pork, coating it
on all sides. Pour in the wine, and cook covered for
10 minutes at 450 W.
2. Crumble the cheese and mix to a smooth paste with
the cream and beurre manie paste. Cook uncovered
for a further 5 minutes at 450 W, stirring halfway
through.
3. Slice the meat, pour over the sauce and scatter with
the parsley.
Setting:
Microwave
Power level:
800/900 W + 450 W + 450 W
Position:
Turntable
Duration:
4 + 10 + 5 minutes
Serves 4
Method:
1. Place the butter, onions and mushrooms in a bowl,
cover and cook for 4 minutes at 800/900 W.
2. Add the meat, season and cook, covered, for
7 minutes at 800/900 W, stirring halfway through.
3. Pour in the wine and cream and cook for a further
3 minutes at 800/900 W.
4. If the sauce is a little thin, stir in the cornflour and
cook for 2–3 minutes at 800/900 W.
Setting:
Microwave
Power level:
800/900 W
Position:
Turntable
Duration:
4 + 7 + 3 + 2 minutes
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