Pork filet "Hubertus" with spinach spaetzle

Name: Pork filet "Hubertus" with spinach spaetzle
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 100 g young spinach; 4 Eggs (Gr. M); 300 g Flour (Type 550); 1 TABLESPOON Flour (Type 550); 7-10 Tbsp salt, nutmeg, pepper; 5-7 TABLESPOONS Sparkling mineral water; 500 g Mushrooms (e.g. brown); 300 g Herbal Siddlings; 1 Onion; 2 Pork fillets (approx. 300 g each); 2 TABLESPOONS Mustard; 10 Disc/s Bacon; 3 TABLESPOONS Oil; 5 TABLESPOONS Cognac; 200 g Whipped cream; 1 TABLESPOON Vegetable broth (instant); 3-4 Tbsp Butter

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

For this feast you do not need to go into the forest, because the mushrooms are available in every supermarket

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

100 g young spinach
4 Eggs (Gr. M)
300 g Flour (Type 550)
1 TABLESPOON Flour (Type 550)
7-10 Tbsp salt, nutmeg, pepper
5-7 TABLESPOONS Sparkling mineral water
500 g Mushrooms (e.g. brown)
300 g Herbal Siddlings
1 Onion
2 Pork fillets (approx. 300 g each)
2 TABLESPOONS Mustard
10 Disc/s Bacon
3 TABLESPOONS Oil
5 TABLESPOONS Cognac
200 g Whipped cream
1 TABLESPOON Vegetable broth (instant)
3-4 Tbsp Butter

Directions

1
For the spaetzle, wash the spinach, dab dry well and chop. Finely mash the eggs and spinach. Mix 300 g flour, 1 tsp salt and nutmeg. Add egg and spinach mixture and approx. 5 tbsp. mineral water. Beat everything with a stirring spoon with a hole until a shiny dough is formed which throws bubbles. Let it rest for about 30 minutes.
2
For the fillets, wash and clean the mushrooms, dab dry and cut in half. Peel and finely chop the onion. Wash the fillets and dab dry. Brush with mustard, season with pepper and wrap each with 5 slices of bacon. Heat oil in a pan. Fry the fillets for about 5 minutes. Place in an ovenproof dish and roast in a preheated oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer) for approx. 20 minutes. Set the pan aside.
3
For the spaetzle, boil up plenty of salted water in a wide pot. Fill the spaetzle dough in portions into a spaetzle press and press it into the boiling water. Simmer the spaetzle for 1-2 minutes until they float on the surface. Lift them out with a skimmer, put them into a sieve, rinse with cold water and drain well.
4
For the sauce, heat the pan with frying fat. Sauté the mushrooms in it in portions for about 5 minutes. Add onion and fry briefly. Dust everything with 1 tbsp. flour and sauté briefly. Deglaze with cognac, 1⁄4 l water and cream. Bring to the boil, stir in broth and simmer for about 5 minutes. Season to taste with salt and pepper.
5
Remove the fillets and let them rest for about 5 minutes. Stir the gravy into the sauce. Heat butter in a pan. Swivel the spaetzle in it. Arrange everything.