Pork fillet in cream sauce

Ingredients for 4 servings:

• 1 kg pork fillet(s)
• 1 tbsp clarified butter
• Pepper (steak pepper)
• Paprika powder
• pepper
• Herbs of Provence
• basil
• Seasoning mix for steaks
• 2 garlic cloves
• 1 tbsp soy sauce
• 1 cup of cream cheese (Le Tartare)
• 1 tsp mustard
• 2 tbsp flour
• 50 g Parmesan, grated
• 500 g spaetzle
• curry powder
• 1 onion(s)
• 300 ml cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the pork fillet into slices. Heat the clarified butter in a pan. Finely chop the onion and fry separately. For the sauce, combine the cream with the basil, Provençal herbs, paprika, pepper, steak seasoning, garlic, and soy sauce. Mix the cup of cream cheese with the mustard, stir the mixture into the seasoned cream, and stir in 2 tablespoons of flour. Fry the fillet in the clarified butter and season with steak pepper, paprika, pepper, garlic, and curry powder. Mix the meat and onion together and transfer to a roasting pan or casserole dish. Pour the sauce over the meat and sprinkle with Parmesan cheese. Bake in a preheated oven at 200°C (top/bottom heat: 180°C) for about 3/4 hour. Cook the spaetzle according to the package instructions and serve as a side dish with the pork fillet.