Sweet filet

Name: Sweet filet
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Pork fillets (approx. 300 g each); 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 discs (30 g each) brown bread; 4-5 Tbsp cherry jam; 1 Egg; 1 package (300 g) frozen peas; 400 g young carrots; 2 small onions; 375 g Mushrooms; 500 g Potatoes; 1-2 TABLESPOONS Butter or margarine; 1/2 bunch Parsley; 1/4 l clear soup; 1/8 l Red wine; 2 stem(s) Thyme; 7-10 Tbsp fresh herbs

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Pork fillets (approx. 300 g each)
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 discs (30 g each) brown bread
4-5 Tbsp cherry jam
1 Egg
1 package (300 g) frozen peas
400 g young carrots
2 small onions
375 g Mushrooms
500 g Potatoes
1-2 TABLESPOONS Butter or margarine
1/2 bunch Parsley
1/4 l clear soup
1/8 l Red wine
2 stem(s) Thyme
7-10 Tbsp fresh herbs

Directions

1
Wash the meat and dab dry. Fry all around in hot oil. Keep the meat. Season with salt and pepper. For the crust, crumble brown bread and mix with 2 tablespoons of cherry jam and egg.
2
Press the crust firmly onto the fillets and cook on the tray in the preheated oven (electric range: 175 °C/ gas: level 2) for approx. 30 minutes. In the meantime defrost the peas. Peel and wash the carrots and cook in boiling salted water for about 10 minutes.
3
Onions peel and cut into fine slices. Wash, clean and slice the mushrooms. Peel potatoes, cut them into balls and cook them for about 10 minutes. Shortly before serving, sauté the onions and mushrooms in the frying pan for about 5 minutes.
4
Season with salt and pepper. Heat the fat and toss the rest of the vegetables in it. Sprinkle with chopped parsley. Keep fillets wrapped in foil warm. Dissolve the meat with stock and pour through a sieve.
5
Add red wine and let it boil down for about 5 minutes at high heat. Stir in remaining jam. Season with salt, pepper and chopped thyme. Cut the meat open and arrange on plates with vegetables and sauce.
6
Serve garnished with fresh herbs.