Fillet in Whiskey Cream with Spaetzle
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 slices fillet (s) pork or turkey, chicken, approx. 80 g each
- salt and pepper
- 2 tablespoons oil
- 20 g butter
- 150 g spaetzle, cooked
- 1 pinch nutmeg
- 0.5 ½ bunch chives
- 4 cl whiskey
- 150 ml cream
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 220 ° C. Press the fillets flat with the palm of your hand and season with salt and pepper. Brush a baking dish with oil and fry the meat for about 10 minutes on each side. Deglaze the meat with whiskey, pour the cream over it and let it stew for 5 minutes.
- In the meantime, heat the butter in the pan until it foams, toss and heat the spaetzle in it, salt, pepper and season with nutmeg. Cut the chives into rolls. Mix the spaetzle loosely with the chives.
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