Sig's Fillet of pork with creamed cheese and onion sauce

Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Sig's Fillet of pork with creamed cheese and onion sauce. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make Sig's Fillet of pork with creamed cheese and onion sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have Sig's Fillet of pork with creamed cheese and onion sauce using 7 ingredients and 3 steps. Here is how you cook it.

Pork fillet is a very versatile piece of meat . Rather than using it to butterfly for a schnitzel or filling it with cheese and or wrapping in bacon I thought I make a cheesy sauce and let the fillet rest in it when serving.

Ingredients and spices that need to be Take to make Sig's Fillet of pork with creamed cheese and onion sauce:

1. 500 grams pork fillet
2. 1 small onion
3. 2 good tablespoons cream cheese of choice or creme fraiche
4. 2 tablespoons grated red Leicester or Cheddar cheese
5. 200 ml light meat or vegetable stock
6. 1 tablespoon ghee (clarified butter)
7. Seasoning (salt, cayenne pepper, paprika)

Steps to make to make Sig's Fillet of pork with creamed cheese and onion sauce

1. First clean up the fillet,removing the sinew.
   Slice the fillet into an inch and a half regular slices. Season with salt and pepper.Set aside.
2. In heavy pan heat ghee, on high heat, add meat, brown and seal from all sides. Remove meat from pan, cover, set aside, remove excess ghee from pan.
   Turn down pan to low heat, add the finely chopped onions, saute until soft.
   Add creme fraiche or cream cheese, then the stock, combine well. Add seasonings, Stir until smooth.
   If to thin thicken with 2 tablespoons cornflour and 2 tablespoon water mix. Add to sauce, cook off.
3. Add meat back into sauce,gently simmer until cooked slightly pink but neither wet nor dry. I served with browned pointed cabbage, cauliflower and potato mash.

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