Pork fillet with potato topping

Ingredients for 2 servings:

• 300 g pork fillet(s)
• salt and pepper
• Thyme
• Clarified butter
• 1 small onion(s)
• 50 ml vegetable stock
• 50 ml cream
• 80 g mushrooms
• 100 g bacon
• 250 g potatoes, floury
• some butter
• possibly porcini mushrooms, dried
• 50 ml cream
• 1 m.-sized egg(s), separated
• some parsley, finely chopped
• nutmeg

Instructions

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

with fine thyme sauce

Boil the potatoes and mash them. Mix in the butter and, if desired, the porcini mushrooms (soaked, squeezed, and chopped). Stir in the cream and egg yolk. Season with parsley, salt, pepper, and nutmeg. Beat the egg whites until stiff and fold in. Slice the pork fillet and season well with salt, pepper, and thyme. Sear in a little clarified butter, then remove from the pan and let cool. Wrap the bacon crosswise around the pork and place in an ovenproof dish. Place the potato mixture in a piping bag and pipe onto the bacon-wrapped pieces of meat. Bake for about 10 minutes at 200°C. Pipe any leftover potato mixture into small doughnuts and bake with the meat. Finely chop the onion and fry briefly in the same pan as the meat. Deglaze with the vegetable stock, add the finely chopped mushrooms, and pour in the cream. Simmer for a few minutes. Season with salt, pepper and thyme.