Summary

Ingredients

• 3 pork fillet (s) (heads), or 2 small pork fillets
• 1 pack white mushrooms
• 1 bag (s) potatoes (roast), frozen
• 300 ml cream
• 300 g sour cream or crème fraîche
• 1 bag cheese (Gouda or Emmentaler), grated
• 1 tablespoon stock, grained
• 2 tablespoon cognac
• 1 tablespoon thyme, dried or fresh
• Salt and pepper, black
• Oil, for frying
• Butter or margarine

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Instructions

1. Remove the tendons from the pork fillet or fillet heads, season with plenty of black pepper and thyme and drizzle with cognac. Then leave to marinate for an hour. You can also fry it straight away, but it tastes better if it is drawn through.
2. Heat the oil in a large pan and fry the fillets in one piece until they are crispy brown on the outside but still bloody on the inside.
3. Place the fillets in a greased baking dish and roast the cleaned and possibly halved mushrooms in the frying fat, season with salt and pepper and pour over the fillet. Add the frozen fried potatoes and season with salt and pepper, then top with butter or margarine flakes.
4. Mix the cream and sour cream or creme fraiche together and season with granular broth (approx. 1-2 teaspoons are enough). Pour half of the mixture over the meat, mushrooms and potatoes, sprinkle with half of the cheese and bake at approx. 175 degrees top heat for approx. 15 minutes. Then distribute the rest of the cream mixture over the gratin, sprinkle with the remaining cheese and bake for another 20-25 minutes. Whatever you like the fillet, we still like it a little pink, it is then very tender and juicy.
5. A fresh salad tastes very tasty with it, e.g. tomato salad or bean salad.
6. Tip:
7. You can prepare the dish hours before eating, refrigerate it and bake it later. This is very practical, it gives you plenty of time for the guests and other preparations.