Slices of Veal or Pork, Velvet Sauce, Wild Aroma, Swiss Wines and more…
Tender slices of veal or pork are gently sautéed and enveloped in a velvety cream sauce infused with earthy mushrooms and aromatic green peppercorns. The balance of rich cream, subtle spice, and forest aroma creates an elegant yet comforting Swiss German classic, perfect with Rösti or buttered noodles.
Ingredients
Serves 2
300 g veal or pork tenderloin thinly sliced.
150 g Cremini or fresh Porcini mushrooms cleaned and sliced.
1 small shallot finely chopped.
1 tbsp green peppercorns in brine, lightly crushed.
1 tbsp butter
1 tbsp vegetable oil
100 ml dry white wine (or light veal stock)
150 ml heavy cream (or crème fraîche for a tangier touch)
1 tsp Dijon mustard (optional)
Salt and freshly ground black pepper
Fresh parsley, chopped, for garnish.
Preparation
Sear the Meat:
Heat oil and half the butter in a wide pan. Sear the sliced meat in batches until lightly browned, then remove and keep warm.
Sauté the Mushrooms:
Add the remaining butter to the same pan and sauté mushrooms over medium heat until golden and slightly reduced. Add shallots and cook until translucent.
Deglaze & Build the Sauce:
Stir in the green peppercorns, then deglaze with white wine (or stock), scraping up any fond. Reduce by half.
Add Cream:
Stir in cream (and mustard if using). Let simmer gently until the sauce thickens slightly.
Finish:
Return the meat and any juices to the pan, simmer briefly until heated through. Season to taste and sprinkle with parsley.
Serve With
Rösti, Spätzle, or Butter-tagliatelle for a classic Swiss German experience.
🍷 Wine Pairing Suggestions
Chasselas / Fendant – Valais, Switzerland
Smooth, lightly nutty, and subtly floral — a classic Swiss companion. It underscores the dish’s alpine charm without overwhelming the cream or the delicate mushroom aroma.
Grüner Veltliner – Wachau, Austria
Its herbal spice and lively acidity cut through the cream while echoing the green pepper and earthy mushroom notes. Choose a Reserve or Smaragd for extra depth.
Pinot Blanc – Alsace, France
Its gentle orchard fruit and creamy texture complement both sauce and mushrooms harmoniously. A touch of minerality makes it round yet fresh.
Spätburgunder (Pinot Noir) – Ahr, Germany
The earthy undertones of Pinot Noir beautifully mirror the mushrooms’ flavor. A light-bodied, silky Ahr Spätburgunder adds a refined contrast to the cream.
Dôle – Valais, Switzerland)
Its blend of Pinot Noir and Gamay brings juicy fruit and soft spice. Gamay’s red berry lift keeps the pairing lively, while the Pinot component connects elegantly to the mushroom’s