Smørrebrød with Pork Tenderloin Steak and Mushroom Cream
Prep 20 min Total 25 min
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.
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.
See Also
Smørrebrød with Smoked Pork Tenderloin, Scrambled Eggs and Chives
Smørrebrød with Venison, Mushroom Cream and Cranberries
Smørrebrød with Pork Tenderloin Steak, Gravy and Soft Onions
Smørrebrød with Pork Tenderloin, Mushroom Cream and Crispy Onions
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