Baked Potatoes with Fillet
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g potato (s), waxy
- 2 onions)
- 100 g bacon, mixed, smoked
- 200 g mushrooms
- 500 g pork fillet (s)
- Spice mix for fried potatoes
- salt and pepper
- oil
- 1 tablespoon butter
- 1 tablespoon flour, heaped
- 350 ml water
- 150 ml whipped cream
- 1 teaspoon vegetable stock, instant
- 100 g cheese (Gouda)
- 1 small spring onion (s)
- Creme fraiche Cheese
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, cook for about 20 minutes. Let cool and cut into slices. Peel the onions. Finely dice the onions and bacon. Clean mushrooms. Wash the fillet, cut into 10 medallions.
- Fry the bacon in a pan until crispy, remove. Fry the potatoes in bacon in portions until golden brown. Season with fried potato seasoning, salt and pepper. Add the bacon again. Put everything in a baking dish.
- Heat the oil in a second pan. Fry the medallions on both sides. Season with salt and pepper, remove. Fry the mushrooms and onions in the frying fat. Add butter, heat. Sweat the flour in it. Stir in the water, cream and stock. Bring to the boil and cook for approx. 2-3 minutes, season with fried potato seasoning if necessary.
- Spread the mushroom sauce over the potatoes. Place medallions on top. Rub cheese over it and bake in a hot oven for about 15-20 minutes. E-stove 200 ° C, convection 175 ° C.
- Clean, wash and finely chop the spring onions. Sprinkle over the fried potatoes. Serve with crème fraîche.
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