French Fillet
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 clove garlic
- 600 g pork fillet (s)
- 12 slices bacon
- liter ⅛ white wine
- 300 g crème fraîche or crème léèr with herbs
- 3 teaspoons Provence herbs
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Cut the pork fillets into 12 approx. 4 cm thick slices. Spread out the 12 slices of bacon and sprinkle with 2 teaspoons of Provence herbs and pepper. Roll the narrow side of the fillet piece into a slice of bacon. Peel the garlic and chop in to fine slithers.
- Fry the fillet pieces vigorously in a coated pan. If the pan is not coated, the bacon will stick to the bottom of the pan.
- Put the fillets in a flat baking dish and deglaze the meat juices in the pan with the white wine. Add 1 teaspoon of Provence herbs, garlic and crème fraîche and season with salt, pepper and sugar. Pour the sauce over the meat.
- Cook in the preheated oven at 200 ° C for approx. 20 minutes. This goes well with croquettes or rice and bacon beans.
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