Fillet Wrapped in Bacon with Spaetzle
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 packet HENGLEIN egg spaetzle, 400 g each
- 600 g pork fillet (s)
- 2 tablespoon mustard, milder
- 8 slices ham, smoked
- 1 glass sliced mushrooms, 670 g
- 1 teaspoon marjoram, fresh, chopped
- 1 teaspoon dill (tips), fresh, chopped
- 1 teaspoon parsley, fresh, chopped
For the sauce:
- 1 cup cream, 200 ml
- 0.5 ½ cup crème fraîche
- 1 tablespoon paprika powder, (noble sweet)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- 1. Pat the fillet dry and cut into 8 medallions. Brush with mustard, wrap with ham and place in a small baking dish.
- 2. Drain the mushrooms and distribute them in the baking dish between the medallions. Season with salt and pepper and sprinkle with herbs.
- 3. For the sauce, mix the cream and crème fraîche, season with paprika powder, salt and pepper, pour over the medallions and cook in a preheated oven at 200 ° C (gas: setting 4, convection 180 ° C) for about 30 minutes. Prepare spaetzle according to the instructions on the packet and serve with the fillet.
- Per serving:
- kJ / kcal: 2503/598
- EW: 51.6 g
- F: 29.3 g
- KH: 30.2 g
- BE: 2.5
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