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Swabian Filet Pot | Tender Stew Classic
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35 min
Quick
Knuspr-Küche
Ein traditioneller schwäbischer Filettopf aus einem Topf: Zartes Schweinefilet in einer cremigen Champignon-Rahmsauce mit herzhaftem Speck, abgerundet mit frischen Eierspätzle.
Preparation method
Preparation
Pat the pork tenderloin dry, remove any tendons, and cut into medallions about 2 to 3 cm thick. Flatten slightly with your hands and season with salt and freshly ground pepper.
Clean the button mushrooms and halve or quarter them, depending on their size. Finely dice the onion and garlic cloves. Cut the smoked bacon into thin strips.
Cooking the stew
In a large, heavy stew pot, heat 1 tbsp of clarified butter over high heat. Sear the filet medallions on both sides for approx. 1 to 2 minutes so that they take on color but remain tender pink in the center. Remove and set aside on a plate.
Chef's tip
To keep the pork tenderloin wonderfully juicy, sear the medallions only briefly over high heat and simply let them steep in the warm sauce at the end without continuing to cook them.
If you like an even creamier touch, you can stir a tablespoon of crème fraîche or grated mountain cheese into the spätzle at the end.
Ingredients
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Knuspr-Küche
