Fillet and mushroom pan with fried potatoes and fried egg

Ingredients for 3 servings:

• 600 g potatoes
• n. B. water
• 550 g pork fillet(s), sliced
• 400 g mushrooms, brown
• 3 eggs
• 2 egg yolks
• 1 onion(s), red, finely chopped
• 1 onion(s), cut into half rings
• 1 pack of butter
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tbsp crème fraîche
• 1 tsp sugar
• 1 tsp tarragon, dried
• 1 tbsp white wine
• 1 tsp vinegar
• 2 tbsp red wine
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

modified form of a restaurant specialty from Flensburg

Peel the potatoes, slice them thinly, and bring them to a boil with a little water for about 5 minutes. Ideally, this should be done the evening before (store the potatoes in the refrigerator). For the sauce, put 2 egg yolks with lemon juice, dried tarragon, mustard, vinegar, sugar, crème fraîche, and 1/3 of the chopped onion in a tall container and puree using a hand blender. Briefly bring 150g of butter to a boil in a saucepan. Then slowly add the white wine and the ingredients from the tall container to the saucepan, stirring constantly with a whisk. Season with salt and finely ground pepper. The sauce is relatively time-consuming and can therefore be prepared beforehand and reheated later. It will keep for at least 1-2 hours. Place the cooked and sliced ​​potatoes in a pan and fry over high heat. As soon as one side of the fried potatoes is browned, sauté the onions, cut into half rings, in a second pan over high heat until translucent. Now reduce the heat for this pan considerably (low heat), add the remaining butter to the pan, and add the mushrooms to the onions. In a third pan, at the same time as adding the mushrooms, sear the fillet slices over high heat and season with coarse pepper. Once both sides have the desired color, add the rest of the red onion and the red wine. In a fourth pan, use the remaining eggs to make fried eggs and season with salt and pepper. Once the red wine has reduced and the fried eggs are ready, preparation is complete. To serve, divide the contents of all pans among deep plates. Pour the resulting red wine sauce from the meat pan over the portions and place the fried egg in the center of the dish. Serve the Béarnaise sauce separately.