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Fillet tips from the pan

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Ingredients for 4 servings:

  • 700 g pork fillet(s)
  • 4 slices of smoked belly
  • 50 g fat
  • 2 shallots, finely chopped
  • 150 g fresh mushrooms, sliced
  • Mustard
  • Tomato ketchup
  • Salt
  • pepper
  • 1 tbsp sour cream

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the pork fillet into thin slices and the bacon into thin strips. Sauté the bacon in a pan until translucent, add the finely chopped shallots, and then the fillet slices. Cook briefly over high heat until browned on both sides. Drain off some of the fat. Add the mushrooms and stir in mustard, ketchup, and seasonings, according to taste. The dish is completed with 1 tablespoon of sour cream. Serve with spaetzle and fresh garden salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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