Pork filet pot

Ingredients

Directions

1. 1

   Dab the fillet dry. Season with salt and pepper. Heat 1 tablespoon of oil and butter in a frying pan. Fry the fillet in this pan over medium heat for 12-15 minutes (it should still be pink inside). Take it out and put the pan with the frying fat aside.

2. 2

   Let the fillet cool on a plate (do not pour away the meat juice!).

3. 3

   Clean the mushrooms, wash briefly if necessary, then cut into slices. Finely dice ham. Peel onions and garlic, dice finely. Heat frying fat in a pan. Brown the onions and garlic.

4. 4

   Stir in tomato paste and sweat briefly. Deglaze with cream and 200 ml water. Stir in crème fraiche. Bring to the boil, stir in stock and meat juice. Puree the sauce.

5. 5

   Wash parsley, shake dry, pluck off leaves and chop finely. Heat 2 tablespoons of oil. Sauté the mushrooms and diced ham in it. Add sauce and bring to the boil. Season with salt, pepper and mustard.

6. 6

   First cut the fillet into slices of about 1 cm width, then possibly into strips. Add fillet and parsley to the sauce and heat. Season to taste with salt and pepper. Served with: Spaetzle.