Bacon pork fillet with mushroom cream and spaetzle

Name: Bacon pork fillet with mushroom cream and spaetzle
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 100 g young leaf spinach; 4 Eggs (size M); 300 g + 1 tablespoon flour (type 550); 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 5-7 TABLESPOONS Mineral water; 500 g brown mushrooms; 300 g Herbal Siddlings; 1 medium onion; 2 Pork fillets (approx. 300 g each); 20 g Mustard; 7-10 Tbsp Pepper; 1 package (125 g) Sliced bacon; 3 TABLESPOONS Oil; 5-6 Tbsp Brandy; 200 g Whipped cream; 250 ml Broth; 7-10 Tbsp Worcestershire sauce; 20–30 g Butter

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

100 g young leaf spinach
4 Eggs (size M)
300 g + 1 tablespoon flour (type 550)
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
5-7 TABLESPOONS Mineral water
500 g brown mushrooms
300 g Herbal Siddlings
1 medium onion
2 Pork fillets (approx. 300 g each)
20 g Mustard
7-10 Tbsp Pepper
1 package (125 g) Sliced bacon
3 TABLESPOONS Oil
5-6 Tbsp Brandy
200 g Whipped cream
250 ml Broth
7-10 Tbsp Worcestershire sauce
20–30 g Butter

Directions

1
Wash the spinach, drain well and pat dry. Chop the spinach. Finely mash eggs and spinach. Sift 300 g flour into a bowl, mix with 1 teaspoon salt and about 1/2 teaspoon nutmeg. Add egg and spinach mixture and approx. 5 tbsp. mineral water.
2
Beat with a wooden spoon (with a hole) until a shiny dough is formed, which throws bubbles. If the dough is too firm, perhaps add 1-2 tablespoons of mineral water. Leave to rest for about 30 minutes.
3
In the meantime clean and trim the mushrooms. Halve the mushrooms. Slice the herb side mushrooms according to size. Peel and finely chop the onion. Dab meat dry, brush with mustard, season with pepper and wrap with bacon.
4
Fill the spaetzle dough in portions into a spaetzle press and press it into plenty of boiling salted water. Simmer for 1-2 minutes, lift out with a skimmer, put into a sieve, rinse with cold water and drain.
5
Heat the oil in a large frying pan. Brown the meat in it all around. Place in an ovenproof dish and cook in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for approx. 20 minutes.
6
Fry the mushrooms in hot frying fat, add the onion and fry briefly. Dust with 1 tbsp. flour and sauté while stirring. Deglaze with brandy, cream and stock. Let simmer for 4-5 minutes while stirring.
7
Season sauce with salt, pepper and Worchestershiresauce and keep warm.
8
Take the pork fillets out of the oven and let them rest for about 5 minutes. Heat the butter in a large pan, toss the spaetzle briefly in it and heat it up. Cut pork fillets into slices, pour gravy over the mushroom sauce.
9
Arrange spaetzle with mushroom cream and meat on plates.