Fillet Pans

Remove fat and silver skin from the fillet. Cut into approx. 2 cm thick slices and flatten with the heel of your hand, season with salt and pepper and fry on both sides in a hot Schnalz. Put the meat in a baking dish and brush lightly with mustard.

Cut the onion into half slices and sauté well with the bacon and ham in the remaining lard. Now distribute the onion ham mixture over the meat. Mix the cream, creme fraiche and herbs together, season well with cayenne pepper and pour over the meat. Let it steep in the fridge overnight.

Preheat the oven to 150 degrees and cook for about 90 minutes. 5 minutes before the end of the cooking time, sprinkle the cheese over the dish and bake everything. A mixed salad and / or baguette or bread roll is enough. Have fun cooking and be hungry.