Baked pork fillet medallions on potatoes and Brussels sprouts

Ingredients for 4 servings:

• 1 pork fillet(s)
• 1 kg potatoes
• 1 kg Brussels sprouts
• 400 g mushrooms
• 2 onions
• 2 cups of crème fraîche or light herbal cream
• 100 g cheese (medium-aged Gouda)
• salt and pepper
• Paprika powder, hot
• Cayenne pepper
• Oil (sunflower oil)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

in mushroom – onion – cream sauce

Peel the potatoes, cut into chunks, and boil in salted water. Trim the Brussels sprouts, add them to the potatoes, and cook with them for about 10 minutes. Drain and place in a greased casserole dish. Cut the fillet into medallions and season with salt, paprika, and cayenne pepper. Briefly fry the medallions in sunflower oil on both sides, then place them on top of the potatoes and Brussels sprouts. In the same pan, fry the onions in a little oil, add the quartered mushrooms, and fry briefly. Then add the crème fraîche, mix everything well, and season the sauce with the spices. Pour the sauce over the medallions. Sprinkle with grated cheese and bake in the preheated oven for 20-30 minutes.