Tuscan Fillet Pot
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pork fillet (s)
- 1 packet bacon
- 2 cups whipped cream
- 1 can tomato paste
- 300 g tomato (s)
- tomato ketchup
- 2 cloves garlic
- Paprika powder
- Cayenne pepper
- Chilli powder
- salt and pepper
- rosemary
- thyme
- basil
- butter
- Breadcrumbs
Print Recipe
Pin Recipe Instructions
- Wash and pat dry the meat and divide into medallions.
- Grease a baking dish and place the fillet pieces wrapped in the bacon close together.
- Preheat the oven to 180 - 200 ° C.
- Now heat the cream in a saucepan. Quarter the tomatoes and stir into the cream with the tomato paste and a little ketchup. Press the garlic and add to the cream mixture. Season with the spices and herbs to taste.
- Now bring to the boil briefly and pour over the fillet pieces while still hot. Put a few flakes of butter on top and sprinkle with a few breadcrumbs.
- Now bake in the oven for about 40 minutes at 200 ° C.
- Fresh baguette tastes best with it.
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