Badisches Filettöpfchen from Baking Dish

Summary

Ingredients

• 2 pork fillet (s), parried
• 12 slices bacon
• mustard
• 125 ml oil
• 800 g mushrooms
• 2 large onions, finely diced
• 6 cloves garlic, peeled and pressed
• 2 bottles Cremefine, or cream
• 1 cup crème légère or crème fraîche
• 1 tablespoon spice mix (gyros)
• 2 tablespoon cognac
• 2 tablespoon tomato paste
• 1 tablespoon flour
• 1 tablespoon mustard
• salt and pepper
• 4 tablespoon soy sauce
• 2 teaspoons sugar
• chilli flakes
• 0.5 liter ½ water

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Instructions

1. With the exception of cooking in the oven, everything can be prepared the day before.
2. You need a large baking dish in which the fillet slices fit next to each other and which also offers space for the mushrooms and the sauce.
3. Rub the mushrooms with a damp cloth and cut in half, depending on the size, only very large quarters.
4. In a large, coated pan with a high rim, heat about 2 tablespoons of oil and put half of the mushrooms in with the cut surface facing down. When the underside is nice and brown, add three cloves of garlic to the pan and turn the mushrooms. Fry until the mushrooms are brown all over. Pour into the baking dish, season with pepper and salt and fry the second half of the mushrooms in the same way.
5. Then brown the onions in the pan and mix them with the mushrooms.
6. Cut each fillet into 6 thick slices and flatten them a little. Brush one side with mustard. Wrap each piece of meat in a slice of bacon and secure with kitchen twine.
7. Heat the pan and add a little oil. When it is very hot, put half of the pieces of meat in it and fry until they are nice and brown and have a crust. Do the same with the second half. Salt and pepper the finished meat slices well on both sides and place them on the mushrooms in the baking dish.
8. Toast the tomato paste, 1 tablespoon mustard and the gyros spice in the frying fat. Also add the flour and fry with it. The aim is to create roasted aromas that give the sauce a taste. Pepper and a little salt. Deglaze with half of the water and stir with a whisk to prevent lumps from forming. If it is still too thick, add more water. Boil once. Add the cognac, stir in the cremefine or cream and the creme légère or creme fraîche and the soy sauce and sugar. Season to taste and pour over the fillet pieces in the baking dish.
9. Bake in the preheated oven at 180 ° C for about 20 minutes. I do this together with TK croquettes. The casserole dish is placed on the bottom rail on the grid and the drip pan with the croquettes on the middle one. Both are then finished together.

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