This Swabian Pork Fillet recipe is a recipe that you will love! In Swabia, the region around Stuttgart, you find in mnay good restaurants the “Filettoepfle”. The meat, together with Spaetzle and a creamy sauce, is served in a pot. Very delicious especially with hand made Spaetzle. Happy Cooking!
Ingredients Swabian Pork Fillet Recipe
300 g pork filet
salt, pepper, nutmeg to taste
300 g mushrooms (Boletus, Chanterelles or Porcini) fresh or jar
1 onion or 2 shallots
4 tbsp parsley, chopped
100 ml broth (beef or vegetable)
100ml dry white wine
1 tbsp clarified butter
1 garlic clove
200 ml heavy cream
juice from 1/2 lemon
cooked Spaetzle – Go to the Recipe How to Make Spaetzle –
Cooking Instructions Swabian Pork Fillet Recipe
Make or cook Spätzle per instructions.
Wash meat under running cold water, dry with kitchen paper, remove any tendons or skin.
Cut the pork fillet in 4 medallions, flatten them. Spice with salt and pepper.
Prepare mushrooms if fresh, drain the ones from the jar. Chop parsley fine.
Peel onion, garlic and chop both fine.
Heat clarified butter in a pan, brown meat on all sides evenly for about 6 min on medium heat.
Remove meat from pan, place covered at a warm place.
Melt 1 tbsp butter, saute onions and garlic on low heat. Add mushrooms and fry until all liquid had evaporated.
Add parsley, white wine, lemon juice.
Let simmer for 6-8 min.
Add heavy. Spice to taste if needed.
Heat remaining butter in a different pan. Warm the Spaetzle, and spice with salt and nutmeg.
Place Spätzle in a pan and meat on top, pour the sauce over the meat.
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