Fillet pot from the oven

Ingredients for 4 servings:

• 600 g pork fillet(s) without tendons and fat
• 200 g bacon, sliced
• 1 cup of cream
• 100 ml ketchup or hot sauce (e.g. devil’s sauce)
• 100 ml broth
• 8 shallots or other small onions
• 200 g mushrooms
• salt and pepper
• chili

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Serve something festive with little work

Preheat the oven to 160°C fan/convection oven (180°C top/bottom heat). Cut the fillet into approximately 4 cm thick portions, flatten each piece of meat slightly, and wrap it in a slice of bacon. Then lightly pepper and place them side by side in a baking dish, flesh side up. Clean the mushrooms and, if desired, halve or quarter them, and arrange them over and between the fillets. Peel the onions so that they still hold together. If necessary, halve the onions and place them between the fillets as well. Now pour in the stock. Place the baking dish in the oven and cook for about 30 minutes. For the sauce, whip the cream and carefully stir in the ketchup (or other sauce of your choice). Season to taste with salt, pepper, and chili. After the 30 minutes of cooking time, place the seasoned cream on top of the meat and cook for another 10-15 minutes. The cream topping melts slightly and spreads over the meat and vegetables, yet remains light and fluffy. It goes well with rösti, croquettes, or tagliatelle. The cooking time depends on the thickness of the meat and the thickness of the cream topping. Make one more medallion and you can taste it to see if it’s cooked to your desired degree.