Pork Fillet with Dumplings

Total time: 2hr 30m
Preparation Time: 60m

For 4 people

Nutritional Information

Contains 822 Kcal, 52g Protein, 61g Carbohydrates, 39g Fat


  • Fillet Mignon Preparation
  • 2 pork fillet (approx. 350 g each)
  • 0.5 tsp. salt
  • 100 g Parma ham slices
  • a little pepper
  • 4 sprig rosemary, Nadeln abgezupft
  • 1 tbsp. olive oil
  • Strawberry Butter
  • 80 g lactose free butter, soft
  • 100 g strawberries, püriert
  • a little pepper
  • Potato Noodles
  • 500 g Mealy potatoes, cooked in their skin, freshly cooked, peeled while hot
  • 200 g gluten free flour (Schär)
  • 0.25 tsp. salt
  • 2 fresh eggs
  • a little nutmeg
  • saltwater, boiling
  • 2 tbsp. olive oil
  • 150 g baby spinach

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  • Fillet Mignon Preparation

    Remove the meat from the fridge approx. 1 hour prior to cooking. Preheat the oven to 80°C, warm the platter, bowls and plates. Place 3 slices of Parma ham per fillet on the work surface, overlapping slightly. Season the meat and place on the ham. Put the rosemary on top of the fillets and wrap in the ham. Heat the oil in a large frying pan. Brown the meat all over for approx. 5 mins., remove and place on the pre-warmed platter. Insert the meat thermometer into the thickest part of one of the fillets.
  • Strawberry Butter

    Cook at a low temperature in the centre of a preheated oven for approx. 1 1/2 hrs. The core temperature should be around 62°C. The meat can then be kept warm at 60°C for up to 1 hr.
  • Potato Noodles

    Beat the butter, strawberries and pepper using the whisk on a hand mixer for approx. 2 mins., refrigerate until ready to serve. Push the potatoes through a sieve into a bowl and leave to cool a little. Stir in the flour, add the egg, season and mix by hand. The mixture should still be moist but no longer stick to your hands. Add a little more flour if necessary. On a work surface lightly dusted with flour, shape the mixture into 4 rolls approx. 2 cm Ø each. Cut the rolls into approx. 2 cm long pieces. With a little flour, shape the dough pieces by hand into finger-shaped dumplings that become a little thinner towards the ends, place the dumplings on a floured towel. In batches, simmer the dumplings in salted water until they rise to the surface. Remove with a slotted spoon, drain well, cover and keep warm. Heat the oil in a frying pan. Add the potato dumplings, fry for approx. 2 mins., add the spinach, allow to wilt, season with salt.
  • Fleisch tranchieren, mit der Butter und den Schupfnudeln auf den vorgewärmten Tellern anrichten.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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