Fillet pot

Ingredients for 6 servings:

• 1 kg pork fillet(s)
• 1 tbsp oil
• 1 tbsp butter
• e.g. salt and pepper
• 2 medium-sized onions, finely diced
• 1 garlic clove(s), finely diced
• 100 g ham, cut into very small cubes
• 500 g mushrooms
• 200 ml meat broth or vegetable broth
• 200 ml cream
• 200 g crème fraîche or sour cream
• 1 tbsp tomato paste, 3-fold concentrated
• 1 tsp mustard
• some cornstarch, optional
• 1 bunch parsley, chopped, or 3 tbsp frozen

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 50 minutes

Prepare the day before consumption, then it tastes best

Remove the white pith from the pork fillet. Heat the oil with the butter, but do not let it get too hot. Season the meat with salt and pepper and fry on all sides for about 10 minutes. It should still be pink on the inside. Then remove it from the pan and let it cool on a plate (to catch the meat juices). Brown the onions, garlic, and ham well in the frying fat. Clean and slice the mushrooms and fry them with the mushrooms. Then deglaze with stock and add the cream and crème fraîche or sour cream and the remaining meat juices. Season the sauce generously with salt, pepper, tomato paste, and mustard. If it is too runny, mix a little cornstarch with a little cold water and stir into the boiling sauce until it reaches the desired consistency. Let the sauce cool. Cut the cold meat into 1 cm wide slices, then into strips. Then add it to the sauce, add the parsley, stir well, and refrigerate. The next day, heat the dish over low heat, but do not boil. This keeps the meat pink. Season the sauce again to taste. It goes well with baguette, but also with spaetzle and salad. Tip: It should be prepared the day before. This makes it ideal for parties with larger groups.