Recipe (english)

Tuscan fillet pot

Tuscan fillet pot

Tuscan fillet pot can be prepared quickly and easily. The bacon gives the tomato sauce a savoury aroma and the fillets remain juicy. Cut the pork fillet into 6 thicker slices. Wrap a strip of bacon around each fillet and place in a lightly oiled baking dish. Season the fillet with pepper and salt. Finely chop the needles of the rosemary branch and sprinkle over each fillet. Preheat the oven to 175° or convection oven to 150°. Quarter the tomatoes, remove the seeds and cut the flesh into cubes. Spread the tomatoes over the fillets. Put cream and milk in a saucepan and bring to the boil while stirring. Reduce the temperature to a low level, stir the tomato paste into the sauce and season with pepper, salt and chilli powder. Season the tomato sauce with pressed garlic and pour over the tomato cubes. Sprinkle breadcrumbs over the tomato sauce and cover with small butter flakes. Bake the casserole dish on the middle shelf for approx. 45 minutes until a light crust is formed. Tuscan fillet pot goes very well with pasta.

Servings: 2, Difficulty: 
Preparation time: 15 minutes, Total duration: 1 hour

All data per serving:
719 kcal
21 g
43 g
51 g

(C)opyright by Marions Kochbuch