The fillet is well done. Everyone's likely thinking it's dry by the looks. But it is juicy, because nothing gets dry in the Römertopf.
Soak the Römertopf in cold water for 30 minutes. Parry the fillet and rub it all over with steak seasoning, already salted. Cut the potatoes into bite-sized pieces and place them in the bottom of the pot. Mix with a little salt and pepper.
Place the frozen vegetables on top. Mix the milk, flour, cream cheese, garlic and oregano and pour over. Place the fillet on top.
Put on the lid and place the Römertopf on the lowest rail in the cold oven. 160 ° upper u. Turn on the bottom heat and let everything sizzle for 60 minutes.
Take out the pot and cut the meat on a plate. Stir the vegetables again and season to taste. Place on plate with the fillet. I put some herb butter on top of the fillet. Good Appetite.