Filet pan with tomato and mushroom sauce
easy
45 mins
45 mins
Ingredients
- 200 g fine ribbon noodles
- 7-10 Tbsp salt, pepper, some sugar
- 500-600 g Pork tenderloin
- 250 g Mushrooms
- 1 Shallot or small onion
- 1 Garlic clove
- 1-2 Branches of rosemary
- 1/2 bunch/pot of basil
- 2 TABLESPOONS Oil
- 500 g strained tomatoes
- 5-8 TABLESPOONS Whipped cream
- 2 TABLESPOONS dry sherry
- 200 g cherry or small tomatoes
- 7-10 Tbsp Grease
- 100 g Raclette or Gouda
Directions
- 1
Cook the pasta in plenty of boiling salted water for about 6 minutes. drain
- 2
Wash the fillet, dab dry and cut into fine slices. Clean the mushrooms, possibly wash them and cut in half or quarters. Peel shallot and garlic, dice finely. Wash and pluck the herbs and chop or finely chop, except for a little bit for garnishing.
- 3
Fry the fillet in hot oil in portions. Season with salt and pepper and remove. Sauté garlic and shallot in frying fat. Add mushrooms and rosemary and fry. Pour on strained tomatoes and cream, simmer for about 5 minutes. Season the sauce with salt, pepper, sugar and possibly sherry
- 4
Wash and halve or quarter the tomatoes. With
- 5
Add the fillet and basil to the sauce. Grease 4 small or one large casserole dish. Pour in the pasta and sauce. Grate the cheese on top. Gratinate in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/gas: level 4) for 8-10 minutes. Garnish with rest of herbs
- 6
New noodle bed
- 7
For the gratin we once used "Ricciolina" with a wavy edge. But you can also use lasagnettes or tagliatelle
Nutrition Facts
610 kcal
44 g
21 g
58 g
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