Summary

Ingredients

• 800 g pork loin (s) or beef loin
• 500 g mushrooms
• 4 medium onion (s)
• 2 cups cream cheese with herbs (e.g. Bresso)
• 400 ml cream
• 16 slices ham or bacon (oblong ), very thinly sliced
• 2 tablespoon mustard, medium hot
• 1 pinch (s) black pepper, freshly ground
• 1 pinch (s) salt
• 1 bunch parsley, fresh
• 25 g butter
• 2 tablespoon clarified butter or oil
• 40 g cheese, rated

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Instructions

1. Cut the loin into medallions approx. 2 to 2.5 cm thick (1.5 to 2 cm for fillet of beef).
2. Note: Depending on your hunger, you should plan between 3 (beginner`s portion) and 5 (hungry king) medallions per person.
3. Season the medallions with a little salt and freshly ground pepper. Separate the ham slices and lay them ready. Then spread a thin layer of mustard on both sides of a medallion and wrap it in a slice of ham. Lay out the finished filet rolls.
4. Wash and clean the mushrooms. Then cut into approx. 2 mm wide slices. Peel and halve the onions. Then cut into 3 mm thick half rings.
5. Put the cream cheese and the cream in a mixing vessel. Mix carefully and stir smoothly (Caution: make by hand and not with the mixer, otherwise the sauce will be too runny and not as airy / fluffy as it should be). Roughly chop the parsley and stir in 3/4 of the total amount into the sauce. Keep the rest for garnish. Then put the sauce in a cool place for later.
6. Preheat the oven to 180 ° C.
7. Put the onions in a greased baking dish and season lightly with salt and pepper. Spread a few flakes of butter evenly on top. Distribute the mushroom slices evenly on top and season moderately. Cut the remaining butter into flakes and distribute it on the mushrooms as well.
8. Now place the filet rolls on top and brush over the top with a little liquid clarified butter to prevent it from drying out.
9. Then put in the hot oven for about 40 minutes. In between, you may need to brush it over or turn it once (depending on the oven) so that the rolls don`t dry out too much at the edges.
10. Then take the mold out of the oven and pour the cream cheese sauce over the rolls. Put back in the oven for 15 minutes. Then take it out again, pour the grated cheese over the rolls and bake again briefly - possibly with grill or increased top heat. Remove after approx. 5-7 minutes at the latest.
11. Use a spatula to remove 2-3 rolls including the `base` from the pan and arrange on the plate. Garnish with parsley and, if necessary, use a sauce spoon to scoop up some of the mushroom, onion and cream cheese stock to add to the sauce.
12. This goes best with pasta of all colors or rice. We also just had fresh Parisienne white bread and lamb`s lettuce with it, which was just as convincing.