Varkensfricandeau met druiven-amandelsaus

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Wrijf 750 gr varkensfilet in met zout en peper en braad het in 3 eetlepels
(bak)boter in 40 minuten bruin en net gaar.
Neem het vlees uit de pan en laat het in aluminiumfolie gewikkeld
rusten.
Kook de aanbaksels met 2 1/2 dl sterke runderbouillon los en laat het
bruisend tot de helft inkoken en roer dan 1 eetlepel witte wijn door de
saus.
Warm 250 gr ontvelde witte druiven (blik) en 100 gr blanke amandelen in de
saus mee en giet het vleessap uit het folie bij de saus.
Breng op smaak met zout en peper en serveer de saus bij het in plakken
gesneden vlees op de schaal.