Baked fried potatoes with fillet

Ingredients for 4 servings:

• 800 g waxy potatoes
• 2 onions
• 100 g bacon, streaky, smoked
• 200 g mushrooms
• 500 g pork fillet(s)
• Spice mix for fried potatoes
• salt and pepper
• oil
• 1 tbsp butter
• 1 tbsp flour, heaped
• 350 ml water
• 150 ml whipped cream
• 1 tsp vegetable broth, instant
• 100 g cheese (Gouda)
• 1 small leek(s)
• Crème fraîche

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Peel the potatoes and boil for about 20 minutes. Let cool and slice. Peel the onions. Finely dice the onions and bacon. Trim the mushrooms. Wash the fillet and cut into 10 medallions. Fry the bacon in a pan until crispy, then remove. Fry the potatoes in the bacon in batches until golden brown. Season with potato seasoning, salt, and pepper. Return the bacon. Place everything in a casserole dish. Heat oil in a second pan. Fry the medallions on both sides. Season with salt and pepper, then remove. Fry the mushrooms and onions in the frying fat. Add the butter and heat. Sauté the flour. Stir in the water, cream, and broth. Bring to a boil and simmer for about 2-3 minutes, seasoning with potato seasoning to taste. Spread the mushroom sauce over the potatoes. Place the medallions on top. Grate the cheese over the potatoes and bake in a hot oven for about 15-20 minutes. Electric oven 200°C, fan oven 175°C. Clean, wash, and finely chop the spring onions. Sprinkle over the fried potatoes. Serve with crème fraîche.