John Myers
Fillet Pot with Cocktail Sausages and Bacon
The perfect fillet pot with cocktail sausages and bacon recipe with a picture and simple step-by-step instructions.
- 800 g Pork tenderloin
- 250 g Cocktail sausages
- 250 g Bacon strips, diced
- 300 g Fresh mushrooms
- 3 tbsp Tomato paste
- 500 ml Cream
- 500 ml Water
- Fat to fry
- Salt, pepper, paprika
- Wash the pork fillet, remove the fat and cut into medallions approx. 2 cm thick. Season with salt, pepper and paprika and fry in a pan with a little fat, take out and place next to each other in a baking dish.
- In the same pan, fry the bacon strips and add to the fillet in the baking dish.
- Fry the mushrooms in the same pan and also spread over the fillet. Also lightly toast the cocktail sausages and place them in the baking dish with the rest.
- Now bring the cream, water and tomato paste to the boil in the frying pan, season with salt, pepper and paprika and pour over the fillet in the baking dish.
- Cook in the oven at 180 degrees for about 30 minutes.
- If you like, you can replace the tomato paste with 2 cans of chopped tomatoes and therefore do not use 500 ml of water.
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