Pork in cognac sauce


  • 800 grams pork fillet
  • 1 clove of garlic
  • ground pepper
  • salt
  • 2 tablespoons olive oil
  • 4 leaves of sage
  • 12 slices of bacon
  • 6 rosemary sprigs
  • 250 grams small champignons
  • 40 milliliters brandy
  • 1 small onion
  • 200 milliliters cream
  • 4 thyme sprigs
  • 2 tablespoons melted butter

Preparation method (receipt)

Cut off excess fat and tendons. From the meat. Cut into 12 medallions. Chop the garlic, rub the meat with garlic and pepper.Wrap each medallion in a slice of bacon with rosemary sprig. Sprinkle with rosemary leaves, sage leaves and thyme, put in the fridge for 2 hours, covered. Heat the melted butter in a pot, fry the medallions o all sides wrap in a baking foil and put in the oven,preheated to 60 degrees Celsius. Dice finely onion, slice champignons. milliliters t some fat in a pot, fry onion and mushrooms, pour brandy with cream, boil a bit and serve with meat.

pork garlic pepper salt olive oil sage bacon rosemary champignons brandy onion cream thyme melted butter