Pork Tenderloin Steaks with Calvados Apple Sauce

For the pork tenderloin steaks, cut the lung roast into slices approx. 4 cm thick. Sear the filet slices in oil, lard or clarified butter on both sides for about 2-3 minutes and then let rest on a plate covered with aluminum foil for about 5 minutes (the core should look rosy and juicy).

For the sauce, dice the shallots, peel, core and dice the apple and sprinkle with lemon juice to prevent them from browning. Fry the shallots in the drippings, add a little more fat if necessary, add the apples and fry briefly, deglaze with Calvados, reduce briefly, pour in the soup, add the whipped cream and reduce for 5-10 minutes until creamy, then season to taste. Briefly dip the pork tenderloin steaks in the Calvados-apple sauce and serve.

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