Filet Of Bunter Bentheimer on Onion – Mushroom Bed
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 fillet (s) the colorful Bentheim pork
- 3 onion (s), diced
- 2 cans mushrooms, drained
- 2 cups cream
- 250 g cheese, rated
- salt and pepper
- 3 tablespoon lard, (goose lard)
- garlic
Print Recipe
Pin Recipe Instructions
- Cut the fillet into approx. 3 cm thick medallions and season. Fry each side in the really hot goose lard for about 1 minute. Take out of the pan and keep warm.
- Steam the onions in the same fat and add the mushrooms. Turn several times and place in a baking dish.
- Spread the medallions on top and pour the cream over them. Sprinkle the cheese on top and bake at approx. 160 ° C for 30-40 minutes.
- This goes well with rice, Ebly or potatoes (with food combining a crispy mixed salad) and a crispy Leipziger Allerlei.
- Of course, you can also use any other pork tenderloin.
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