Roasted Pork Filet with Mascarpone Glaze

Pork Filet 2
onion ¼
garlic 3 cloves
mascarpone ½ cup
brandy ½ cup
broth
rosemary
cloves
sage
salt
pepper
oil
butter


Tie the two filet together with a twine. Massage the pork with salt, pepper and fresh herbs.
In a large pan melt 2 tbsp of butter in a tbsp of oil. Add the onion and the garlic finely chopped.
Brown the filet, a couple of minutes each side. Add the brandy and reduce it. Add some broth (pork, if you have it, or beef) and transfer the pan in the oven, perheated at 350, for 30'. Remember once in a while to pour its own juices over the meat while it's cooking.
Once the pork is cooked, let it rest for 30' in the juices, then, take out and put the pan back on the stove and reduce the sauce till thick. Add the mascarpone, let it melt and stir for a couple of minutes.
Untie the filet, slice it in ½ inch thick slices, cover with the mascarpone sauce. Enjoy it!

Ps: I can serve this rich filet dish with some steamed carrots.