Baden fillet pots from the casserole dish

Ingredients for 6 servings:

• 2 pork fillet(s), trimmed
• 12 slices of bacon
• Mustard
• 125 ml oil
• 800 g mushrooms
• 2 large onions, finely diced
• 6 cloves garlic, peeled and crushed
• 2 bottles of Cremefine, or cream
• 1 cup of crème légère or crème fraîche
• 1 tbsp spice mix (gyro)
• 2 tbsp cognac
• 2 tbsp tomato paste
• 1 tbsp flour
• 1 tbsp mustard
• salt and pepper
• 4 tbsp soy sauce
• 2 tsp sugar
• e.g. chili flakes
• ½ liter of water

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

can be easily prepared for guests

Except for cooking in the oven, everything can be prepared the day before. You’ll need a large casserole dish that will fit the fillet slices side by side and still have room for the mushrooms and sauce. Wipe the mushrooms with a damp cloth and halve them depending on their size, quartering only very large ones. Heat about 2 tablespoons of oil in a large, non-stick frying pan with high sides and place half of the mushrooms cut-side down. When the underside is nicely browned, add three cloves of garlic to the pan and toss the mushrooms. Fry until the mushrooms are browned all over. Transfer to the casserole dish, season with salt and pepper, and fry the other half of the mushrooms in the same way. Brown the onions in the pan and stir them into the mushrooms. Cut each fillet into 6 thick slices and flatten them slightly. Brush one side with mustard. Wrap each piece of meat in a slice of bacon and secure with kitchen string. Heat the pan and add a little oil. When it’s very hot, add half of the meat pieces and fry until they’re nicely browned and have a crispy crust. Repeat with the other half. Season the cooked meat slices well on both sides with salt and pepper and place them on top of the mushrooms in the casserole dish. Brown the tomato paste, 1 tablespoon of mustard, and the gyro seasoning in the frying fat. Add the flour and fry. This should create a roasted aroma that will flavor the sauce. Season with pepper and a little salt. Deglaze with half of the water and stir with a whisk to avoid lumps. If it’s still too thick, add more water. Bring to a boil. Add the cognac, the cream fine or heavy cream and the crème légère or crème fraîche, along with the soy sauce and sugar. Season to taste and pour over the fillet pieces in the casserole dish. Bake in a preheated oven at 180°C (350°F) for about 20 minutes. I do this with frozen croquettes. Place the baking dish on the lowest rack on the oven rack, and the roasting pan with the croquettes on the middle rack. Both are then ready together.