French Fillet

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 clove garlic
  • 600 g pork fillet (s)
  • 12 slices bacon
  • liter ⅛ white wine
  • 300 g crème fraîche or crème léèr with herbs
  • 3 teaspoons Provence herbs
  • salt and pepper
  • sugar
French Fillet
French Fillet

Instructions

  1. Cut the pork fillets into 12 approx. 4 cm thick slices. Spread out the 12 slices of bacon and sprinkle with 2 teaspoons of Provence herbs and pepper. Roll the narrow side of the fillet piece into a slice of bacon. Peel the garlic and chop in to fine slithers.
  2. Fry the fillet pieces vigorously in a coated pan. If the pan is not coated, the bacon will stick to the bottom of the pan.
  3. Put the fillets in a flat baking dish and deglaze the meat juices in the pan with the white wine. Add 1 teaspoon of Provence herbs, garlic and crème fraîche and season with salt, pepper and sugar. Pour the sauce over the meat.
  4. Cook in the preheated oven at 200 ° C for approx. 20 minutes. This goes well with croquettes or rice and bacon beans.

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