Pork fillet with dumplings and cream sauce

Ingredients for 2 servings:

• 500 g pork fillet(s)
• 300 ml bouillon (beef bouillon)
• 4 tbsp crème fraîche
• some butter, cold or sauce thickener
• some clarified butter
• salt and pepper
• 8 m.-sized eggs
• some carbonated mineral water
• some oil
• 400 g flour
• some salt
• salt water
• possibly mushrooms, fresh

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

very simple and delicious

For the Knöpfle, break the eggs into a bowl, season with a good pinch of salt, and add a dash of cooking oil and mineral water. Whisk everything together and gradually add the flour. Once all the flour has been added to the batter, beat it well with a wooden spoon (preferably with a hole in the middle) until the batter is nice and airy and bubbles when resting. Set the batter aside. Trim the pork fillet and then cut into medallions. Brown them in a hot pan in clarified butter. Turn once and season with salt and pepper. Remove the medallions from the pan and keep warm in the oven (max. 50°C). Now add the stock to the pan and, if you have a cast iron pan, use a spoon to loosen any cooking juices from the pan. Then add the crème fraîche and bring to a boil. Thicken the sauce with a little cold butter or sauce thickener, add salt and pepper, and return the medallions to the pan. You can also add fresh mushrooms to the sauce. Now cover the medallions with sauce and leave them in the pan until the desired degree of doneness is reached. A delicate pink color is ideal for pork fillet. This ensures the fillet remains nice and moist and not too dry. After about 3-4 minutes, this should be achieved. Taste the sauce again and add more seasoning if necessary. Meanwhile, use a spaetzle grater to place the spaetzle dough into a pot of boiling salted water and gradually skim off the excess liquid.