Fry the fillets with a little oil in a hot pan. Set aside.
Chop the onion and garlic. Fry them in the pan where you prepared the loin.
Once they are golden, add the brandy and let the alcohol reduce for a minute.
Add the liquid cream; let it cook for a few minutes until it thickens a bit and reduces.
Add the nutmeg and finish cooking the onion with the cream.
Once it has reduced well, blend the sauce.
On a plate, pour a little of the sauce as a base, place the fillets on top, and drizzle with a bit more. Decorate with parsley.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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