Description
Zartes Schweinefilet trifft auf würzigen Katenschinken und feinwürzige Zwiebeln, umhüllt von cremiger Sauce mit Champignons. Sanft geschmort entfalten sich Aromen, die am nächsten Tag intensiver verschmelzen – goldbraun, samtig und aromatisch.
Ingredients
Scale
- 1 kg Schweinefilet(s)
- 100 g Katenschinken, in sehr kleine Würfel geschnitten
- 2 mittelgroße Zwiebeln, fein gewürfelt
- 1 Knoblauchzehe, fein gewürfelt
- 500 g Champignons, frisch oder aus dem Glas
- 200 ml Fleischbrühe oder Gemüsebrühe (Würfel)
- 200 g Crème fraîche oder Schmand
- 200 ml Sahne
- 1 TL Senf
- 1 EL Tomatenmark, 3-fach konzentriert
- 1 Bund Petersilie, gehackt, oder 3 EL TK-Ware
- 1 EL Öl
- 1 EL Butter
- Salz und Pfeffer
Instructions
- Begin by carefully removing the white membrane (silverskin) from the pork tenderloin (Schweinefilet). This step is important to ensure the meat cooks evenly and remains tender. Use a sharp knife to gently loosen and peel away the membrane without cutting into the meat.
- Heat 1 tablespoon of oil together with 1 tablespoon of butter in a large frying pan over medium heat. Make sure the fat is hot but not smoking to avoid burning. Season the pork tenderloin generously on all sides with salt and freshly ground black pepper.
- Place the seasoned pork tenderloin into the hot pan and sear it evenly on all sides. This should take about 10 minutes total. The goal is to achieve a golden-brown crust on the outside while keeping the inside pink and tender. Use tongs to turn the meat carefully for even browning.
- Once the pork is browned, remove it from the pan and place it on a plate. Leave the plate uncovered so the meat can cool down to room temperature while the juices collect on the plate. These juices will be used later to enrich the sauce.
- In the same pan with the remaining fat, add the finely diced onions, garlic, and the small cubes of Katenschinken (smoked ham). Cook over medium heat, stirring frequently, until the onions become translucent and the ham begins to brown and crisp slightly. This should take about 5-7 minutes and will develop a rich flavor base for the sauce.
- Meanwhile, prepare the mushrooms by cleaning them thoroughly with a damp cloth or rinsing quickly under cold water, then slicing them into thin pieces. If you are using very small mushrooms from a jar, you can leave them whole. Add the mushrooms to the pan with the onions, garlic, and ham, and sauté everything together until the mushrooms release their moisture and begin to brown slightly. This will take about 5-8 minutes.
- Once the mushrooms are cooked, pour in 200 ml of broth (either meat or vegetable broth made from a bouillon cube) to deglaze the pan. Scrape the bottom of the pan gently with a wooden spoon to lift all the flavorful browned bits into the liquid.
- After the broth has simmered briefly, add 200 ml of cream (Sahne) and 200 g of Crème fraîche or Schmand to the pan to create a rich, creamy sauce. Also, carefully add the meat juices collected on the plate from the pork tenderloin. Stir well to combine all ingredients evenly.
- Season the sauce generously with 1 teaspoon of mustard, 1 tablespoon of concentrated tomato paste (3x concentrated Tomatenmark), salt, and freshly ground black pepper. Stir thoroughly and adjust the seasoning according to your taste. The mustard and tomato paste will add depth and a slight tanginess to the sauce.
- If the sauce appears too thin or watery, prepare a slurry by mixing a small amount of cornstarch (Speisestärke) with a little cold water until smooth. Gradually stir this slurry into the simmering sauce while continuously stirring to avoid lumps. Cook the sauce until it thickens to your desired consistency. Then remove the pan from the heat and allow the sauce to cool completely.
- Once the sauce has cooled, chop 1 bunch of fresh parsley finely (or use 3 tablespoons of frozen parsley) and stir it into the sauce to add freshness and color. At this point, you can slice the cooled pork tenderloin into bite-sized pieces and gently mix it into the sauce, ensuring the meat is well coated.
- Transfer the prepared Filettopf (pork stew) into a suitable container, cover it, and refrigerate it overnight. This resting period allows all the flavors to meld beautifully, resulting in a richer and more harmonious taste when served the next day.
Notes
Prepare the Filettopf one day before serving and refrigerate it overnight. This resting time enhances the flavors and makes the dish taste even better. If the sauce is too thin, use a cornstarch slurry to thicken it gradually. Fresh parsley adds brightness, but frozen parsley works well too. Serve the Filettopf with your choice of side dishes such as rice, noodles, or mashed potatoes for a complete meal.
- Prep Time: 10
- Cook Time: 20
- Category: Geflügel und Fleisch Rezepte
Nutrition
- Serving Size: 3 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 20-30g
- Cholesterol: 60-100mg
