Filet mignon with mustard and bacon from the oven
very easy
45 mins
45 mins
Ingredients
- 2 TABLESPOONS coarse mustard
- 2 TABLESPOONS Dijon mustard
- 2 (approx. 700 g; without head and tip) Pork fillets
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 15 discs Bacon
- 6 Stem(s) Thyme
- 1 TABLESPOON Oil
- 150 ml White wine
- 2 Bay leaves
- 1 Onion
- 1 TABLESPOON Lard
- 1 can(s) (580 ml) Sauerkraut
- 2 little red apples
- 7-10 Tbsp Kitchen yarn
- 7-10 Tbsp Aluminium foil
Directions
- 1
Mix both mustards together. Dab the meat dry, season with salt and pepper and coat with the mustard. Wrap the fillets with slices of bacon, overlapping slightly, and tie with kitchen twine. Wash thyme and shake dry
- 2
Heat the oil in a pan. Brown the meat in it for 2-3 minutes, then take it out. Deglaze the meat with white wine and start cooking. Place bay leaves and thyme on the bottom of an ovenproof dish. Place the fillets on top. Pour in white wine and cook in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for approx. 25 minutes, sprinkle several times with roasting liquid
- 3
Peel and halve the onion and cut into thin rings. Heat the lard in a pot. Sauté the onion for about 5 minutes, then add the sauerkraut. Season with salt and pepper, cover and stew for about 20 minutes.
- 4
Wash and quarter the apples and remove the core. Cut quarters into slices and place around the fillets about 10 minutes before the end of the baking time. Remove meat from the oven and cover with aluminium foil for approx. 10 minutes and keep warm. Cut meat into slices and serve with sauerkraut and apples. Drizzle broth over it
Nutrition Facts
470 kcal
11 g
23 g
47 g
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