John Myers
Ingredients for 4 servings:
- 400 g spaetzle
- 500 g pork fillet(s)
- Clarified butter
- 40 g herb butter, melted
- 1 onion(s)
- 300 g mushrooms, cleaned
- 150 ml meat broth
- 50 ml white wine
- 200 g crème fraîche
- e.g. chopped parsley
- 200g Gouda
- salt and pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Cook the spaetzle in salted water according to the package instructions. Cut the pork fillet into 2 cm thick slices, season with salt and pepper, and sear on both sides in clarified butter. Then arrange in an ovenproof dish, brush with melted herb butter, and set aside. Chop the onion and lightly fry in a pan with the mushrooms. Deglaze with the meat stock and white wine. Mix the crème fraîche with the chopped parsley, stir in, and season with salt and pepper. Fold the spaetzle and half of the cheese into the sauce and spread over the meat. Sprinkle the remaining cheese on top. Bake in a preheated oven at 200 °C (top/bottom heat) for about 30 minutes.
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