Recipe courtesy of Wolfgang Puck
Total:
40 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Heat heavy saute pan. Then add oil until it begins to smoke. Sear the meat until golden brown, season with salt and pepper. Transfer meat to a strainer. Reserve meat and juice separately.

Add the butter to the pan. When it begins to brown, add onions, garlic, and chanterelles. Saute over high heat until all the liquid has reduced. Add heavy cream, paprikas, and the juice from the meat. Reduce until sauce has lightly thickened. Add the reserved meat, marjoram and parsley, and season with salt and pepper. Stir in creme fraiche.

Serve over noodles, on heated plates, and garnish with minced parsley.

IDEAS YOU'LL LOVE

Stuffed Pork Tenderloin

Recipe courtesy of Edison Mays Jr.

Herb-Marinated Pork Tenderloins

Recipe courtesy of Ina Garten

Veal Piccata

Recipe courtesy of Anne Burrell

Pork Tenderloin with Seasoned Rub

Recipe courtesy of Ellie Krieger

Grilled Pork Tenderloin with Guava Glaze and Orange-Habanero Mojo

Recipe courtesy of Bobby Flay

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Pork Chops and Rice

Recipe courtesy of Trisha Yearwood

Air-Fried Pork Chops

Recipe courtesy of Juan Carlos Cruz

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking