1 kg. Pork Fillet
q.s. Toasted Almonds
q.s. Majoroam
q.s. Egg yolk, boiled
q.s. Flour
Serve 6
Cut the pork fillet into medallions than dut them with flour. In a pan, heat a little extra virgin olive oil and brown the fillets on both sides. Deglaze with the white wine, season with salt and continue cooking for a few minutes. Meanwhile, in a saucepan, heat thefive cheese sauce together with the mushroom cream with truffle, then drizzle the sauce on a serving dish. Arrange the pork medallions on the sauce and complete with toasted almonds and a sprinkle of boiled egg yolk.