Recipe (english)

Filet pot

Filet pot

This fillet pot is served with tender pork fillet and fresh mushrooms in a creamy cream sauce. For the filet pot, first cut the pork fillet into cubes, which should be about the size of goulash. Clean the herb sideburns and mushrooms and also cut them into larger cubes, as can be seen in the picture above. Peel onion and garlic and dice finely. Heat the clarified butter in a casserole dish and fry the fillet vigorously all around. Add the herbs, mushrooms, onions and garlic and fry at medium heat until the mushrooms become soft. Stir in tomato paste, braise briefly and deglaze with white wine. Lengthen the fillet pot with meat stock and round off with cream. Simmer the cream sauce lightly and season with pepper from the mill, salt and herbs from Provence. Serve the filet pot as desired with croquettes, rice, chips or fresh baguette.

Servings: 2, Difficulty: 
Preparation time: 30 minutes, Total duration: 30 minutes

All data per serving:
646 kcal
12 g
43 g
42 g

(C)opyright by Marions Kochbuch