Pork Fillet Wrapped in Bacon on Creamy Mushroom Pans and French Fries Noisettes

Since it takes the longest to prepare the sauce, let's start with it accordingly. Place the marrow and meat bones in a roaster. Halve the onions and add them unpeeled. The carrots are also peeled and cut into large pieces.

Now our sauce base is seared. When enough roasted aromas have formed, put on the tomato paste and fry. Then deglaze with mulled wine. It is best to drink any leftover mulled wine while it is sizzling. Pour in the broth, add allspice and bay leaves and put them in the oven, 200 ° C top / bottom heat. Stir every now and then and add the broth. The sauce base can then simmer for 2 to 3 hours.

After sufficient braising time, take it out of the oven and pour the sauce through a sieve into a suitable saucepan and mash the vegetables with the soup ladle. Let the sauce reduce and add seasoning if necessary.

First, of course, you want to check whether the selected white wine is also suitable - pour a glass;) Clean the mushrooms and cut them into slices. Peel the onions and finely dice them. Chop the parsley. Fry the mushrooms, onions and bacon one after the other, without oil! When everything is fried, add a little tomato paste to the pan together. With the approved white wine, to make sure, you can also drink a second glass of wine and deglaze it. Add creme fraiche and season. Finally, sprinkle with the finely chopped parsley.

Separate the bottle from any silver skin, season with pepper and curry and wrap with bacon. Carefully put the whole thing in the roasting pan and fry it until it is hot. When turning it, be extremely careful that the bacon remains wrapped around the fillet and does not become independent. When the bacon is nice and crispy, remove it from the heat and cook in the oven at 170 ° C for 15 to 20 minutes. As a side dish we had french fries noisettes, something other than croquettes or hash browns. Superkochhasi wishes you a good appetite 🙂