Filled gourmet filet with prunes

Name: Filled gourmet filet with prunes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g waxy potatoes; 800 g Savoy cabbage; 200 g Carrots; 2 medium-sized onions; 7-10 Tbsp Salt; 30 g Butter or margarine; 1/4 l Vegetable broth (instant); 2 (approx. 600 g) Pork fillets; 7-10 Tbsp Pepper; 100 g semi-soft dried plums without stone; 125-150 g Bacon; 2 TABLESPOONS Oil; 300 ml clear meat broth (instant); 7-10 Tbsp grated nutmeg; 2 TABLESPOONS dark sauce thickener; 7-10 Tbsp Herbs

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g waxy potatoes
800 g Savoy cabbage
200 g Carrots
2 medium-sized onions
7-10 Tbsp Salt
30 g Butter or margarine
1/4 l Vegetable broth (instant)
2 (approx. 600 g) Pork fillets
7-10 Tbsp Pepper
100 g semi-soft dried plums without stone
125-150 g Bacon
2 TABLESPOONS Oil
300 ml clear meat broth (instant)
7-10 Tbsp grated nutmeg
2 TABLESPOONS dark sauce thickener
7-10 Tbsp Herbs

Directions

1
Wash and peel the potatoes and cover with cold water. Clean, wash and cut the savoy cabbage into strips. Clean, wash and chop the carrots. Peel and chop the onions.
2
Cook the potatoes in little boiling salted water for about 20 minutes. Heat the fat in a pot and sauté half of the onions in it. Add carrots and cabbage, braise briefly and deglaze with broth.
3
Cover and steam for 10-15 minutes. Wash pork fillets and dab dry. Cut the fillets lengthwise, season with pepper and fill with the plums. Wrap with bacon. Heat the oil in a pan and fry the fillets for 6-8 minutes, turning them all round.
4
Finally, add the remaining onion cubes and fry. Pour in the meat stock, bring to the boil, cover and stew for about 10 minutes. Season savoy cabbage with salt, pepper and a little nutmeg. Keep warm.
5
Remove the finished pork fillets from the pan and keep warm. Stir the sauce thickener into the roast stock, bring to the boil briefly. Season to taste with salt and pepper. Cut fillets into slices and arrange on a plate with the savoy cabbage.
6
Pour some sauce over the meat and garnish with fresh herbs. The rest of the sauce and potatoes extra is enough.