Smørrebrød with Pork Tenderloin Steak and Mushroom Cream

Smørrebrød with pork tenderloin steak and mushroom cream © kvalifood.com

Pork tenderloin on rye bread is a classic piece of Danish smørrebrød. The mushrooms are fried in butter with cream into a thick, creamy sauce and spooned over the seared steak. Parsley adds freshness.

Pork tenderloin steak with mushroom cream assembly © kvalifood.com
Pork tenderloin steak with mushroom cream assembly © kvalifood.com

Ingredients

Yields 4 servings

Rye bread

  • 4 slices rye bread
  • soft butter, for spreading

Pork tenderloin steak

  • 400 g pork tenderloin, cut into 4 slices
  • 1 tbsp butter
  • salt
  • pepper

Mushroom cream

  • 300 g mushrooms, sliced
  • 1 tbsp butter
  • 1 dl cream
  • salt
  • pepper

To serve

  • fresh parsley, roughly chopped
  • flaky salt

Directions

Pork tenderloin steak

Lightly flatten the tenderloin slices with your hand so they are even. Season with salt and pepper. Fry in butter in a hot pan for 2–3 minutes on each side until cooked through but still juicy. Set aside and rest briefly.

Mushroom cream

Fry the mushrooms in butter over high heat until golden. Pour in the cream and let it simmer for a couple of minutes until the sauce thickens slightly. Season with salt and pepper.

To serve

Spread the rye bread with soft butter. Place a pork steak on each slice. Spoon the mushrooms and sauce over the steak. Scatter with chopped parsley and flaky salt.