Herb spaetzle with pork fillet medallions

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the spaetzle, wash the herbs, shake dry, pluck the leaves and chop them. Puree eggs and herbs with a hand blender. Sieve 300 g flour into a bowl, mix with 1 teaspoon salt and a little nutmeg.

2. 2

   Stir in the egg mixture and beat with a wooden spoon (with hole) until the dough starts to bubble. The dough should flow slowly from the spoon without tearing. If it is too firm, fold in 2-3 tablespoons of cold water.

3. 3

   Cover and let rest for about 30 minutes.

4. 4

   Meanwhile clean the mushrooms, wash them briefly if necessary and cut them in half or quarters depending on size. Peel and finely dice the onions. Dab meat dry. Heat 2 tablespoons of oil in a large pan. Fry the medallions for 2-3 minutes while turning them, remove them and place them in an ovenproof dish.

5. 5

   Season with salt and pepper.

6. 6

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Heat 1 tbsp. oil in the frying fat, fry the mushrooms in it for approx. 5 minutes. Fry the onions briefly. Dust with 2 tbsp. flour and sauté briefly.

7. 7

   Add 1⁄4 l water and cream, stir in broth, bring to the boil and simmer for about 1 minute. Season sauce with salt and pepper.

8. 8

   Spread the sauce over the meat. Gratinate in a hot oven for about 15 minutes. In the meantime, press the spaetzle dough in portions through a spaetzle press in plenty of boiling salted water and simmer for 1-2 minutes until they rise to the surface.

9. 9

   Lift out with a skimmer, place in a sieve, quench cold and drain. Heat the butter in a pan and toss the spaetzle in it. Season with salt and pepper if necessary. Arrange meat with sauce and spaetzle.

Nutrition Facts

KCAL
900 kcal

CARBS
62 g

FATS
43 g

PROTEINS
61 g