Are you a young cook who would like to prepare something that looks and tastes like a restaurant dish, but you are still afraid not to make a mistake? If so – this is the recipe for you!
Firstly, because it is hard to make a mistake while preparing this, everything is so easy. Secondly, even if you do, the food will still be edible, only that it will not look the same as in the photographs. And it’s not a big deal, because you won’t throw anything away and you will not stay hungry. Thirdly, meat for this recipe is carefully selected to eliminate any chance it might turn out tough, undercooked or not juicy enough. Fourthly, it will be impossible not to be able to cut this meat, since the shape of fillet itself makes things easier.
Culinary chefs often disagree when a pork fillet is referred to as a “pork steak”, however, judging from its position and softness, this piece of meat is an equivalent to a steak. Both fillet and steak have exceptional softness and texture that allows fast transformation to medallions or roll-ups. Precisely what we need for this recipe! We have just a quick note – in the recipe it says that you should use cooking cream, however we also tested it with the 20% Moja Kravica sour cream and 22% Moja Kravica cream and both give good taste to the dish, therefore can be used as a good replacement.
Ingredients
Middle sized onion
2 cloves of garlic
1 egg yolk
Cup of Moja Kravica cooking cream
Spoon of the Moja Kravica butter
Handful of dried black trumpet mushrooms (or any other dried wild mushrooms, such as porcini mushrooms or chanterelles)
One bigger and thicker pork fillet
2 spoons of the Moja Kravica butter
Salt, pepper
Preparation
Prepare the sauce in advance, because it can stay in the fridge for hours (or overnight if necessary). Firstly, put the mushrooms into water to rehydrate for a few minutes. Secondly, use a fork to mix egg yolk with cooking cream and leave it in the bowl. Thirdly, fry the finely chopped onion and garlic in a butter coated pan until they are completely soft. Then add sliced the mushrooms, fry just for a while until all the water evaporates. Once the mushrooms are cooled down, put them in the mixture of cream and egg yolk, stir everything with a fork and leave it in a covered pot in a fridge until you use them later.
Preheat the oven to 200 C. Cut the fillet into medallions of 2-3cm thickness, and then use a meat mallet to tenderize each medallion. Add salt and pepper. Melt butter in a pan (or even better, on a grill pan) and then quickly cook the meat on both sides and place it on a plate.
Take each piece of meat, put it in a vertical position to see which side is flatter, then place that side as a bottom – roll the meat and secure with toothpicks, so the roll-up can stand up straight. Do not roll the meat too tightly in order to leave space for the filling. Place roll-ups (in a vertical position) on a smaller pan lined with baking paper. Then insert the filling to each roll-up from the top, until you use all the filling. Put the pan in the oven and bake shortly, until the meat gets a gold color and until the heat stiffens the yolk in the filling.
Jelo je najbolje da poslužite uz povrće: dinstThis dish is served best with vegetables: cooked, baked or steamed. In a photo you can see roasted fennel – but you can also use peas, asparagus, zucchini, green pepper, Brussels sprout, broccoli, cauliflower…Or a mixture of vegetables.no, iz rerne ili kuvano na pari. Na slici je komorač iz rerne, ali vi možete da upotrebite grašak, šparglu, tikvice, zelenu papriku, prokelj, brokoli, karfiol… Ili neku mešavinu povrća po svom ukusu.
ADVICE: after being rehydrated, dried mushrooms should be washed carefully before you put them in the dish. Some species, especially the black trumpet mushroom can be full of dirt and sand.
