Susannes Winzer – Filettopf

Summary

Ingredients

• 2 kg beef fillet (s)
• 1 kg mushrooms, fresh
• 400 g bacon, cubes
• 3 leeks
• 3 large onion (s)
• g 1,000 whipped cream
• 2 cups crème fraîche
• 150 g cheese, rated
• 250 ml white wine
• 2 packs powdered sauce (hunter`s sauce)
• 1 packet parsley (frozen)
• salt and pepper
• Fat for the shape

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Instructions

1. Cut the beef fillet into approx. 1 cm thick slices. Fry vigorously in a pan or saucepan. Remove from the pan, season with salt and pepper, place in a greased casserole dish.
2. Remove the juices from the hotplate and deglaze with the wine. Then stir in the cream and creme fraiche, add hunter`s sauce and season to taste with salt and pepper. Stand on its side.
3. Halve the onions and cut into rings. Wash, clean and quarter the mushrooms. In a large saucepan, leave out the diced bacon, add onions and brown lightly. Then add the mushrooms and cook for a few minutes. Finally add parsley and pepper to taste.
4. Cut the leek into rings (the white part). Spread the leek over the meat in the baking dish. Pour the bacon, onion and mushroom mixture on top. Then spread the sauce over it. Cover and refrigerate until the next day.
5. Put the casserole dish in the oven and cook for 1 hour at 175 ° C (convection) or 200 ° C (top / bottom heat). Spread the grated cheese on the casserole 35 minutes before the baking time is up.
6. This goes well with croquettes, hash browns, bacon beans and various salads.

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