Pork fillet with mushrooms and spaetzle

Ingredients for 2 servings:

• 300 g pork fillet(s)
• 150 g Spätzle, from the refrigerated counter
• 100 g mushrooms
• 1 cup of sweet cream, possibly more
• 1 shot of brandy
• 1 shot of white wine, more if needed
• Parsley
• 1 shallot(s)
• salt and pepper
• n. B. fried onions
• Fat or oil for frying
• some water
• some butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Salt the pork fillet, sear it vigorously in fat or oil, deglaze with a little brandy, remove it, season with pepper, and then keep it warm. Sauté the mushrooms and shallots in the pan, pour in the white wine and cream, and simmer. In a second pan, heat the spaetzle with water and butter, add a little salt and parsley. Season the sauce with salt and pepper, adding a little more white wine and cream if necessary. Return the meat to the pan. Season again with salt, pepper, and parsley. Sprinkle the spaetzle with fried onions. Serve with a green salad and mustard dressing.