Pork Filet On Creamy Mushroom Souce And Spaetzle
Recently I spent two days in the beautiful town of Trier, which is the oldest city in Germany. In a local restaurant, I ate a very tasty pork steak in mushroom sauce on spaetzle. The dish was so good that I decided to recreate it and share the recipe with you :)

Ingredients for one serving

125g Pork Filet
200g Mushrooms
150g Spaetzle (Austrian Style Noodles)
100ml Cream
25g Butter
3-4 Garlic Cloves
Fresh Thyme
Salt & Pepper

Sauce Thickener:
50ml Water
1 Tsp Starch


First, peel the garlic and cut it into halves. Then season the filet with a good amount of salt on both sides. Once you've done that, heat the butter along with the garlic in a pan and add the pork filet for about 30-60 seconds each side.

Once that's done, you'll need some tinfoil. Put the filet on the foil and season it with pepper on both sides. Then you distribute the butter and the garlic from the pan over the meat and crown the whole thing with some fresh thyme stems. Wrap the meat well in the foil and put it in the preheated oven at 100°C for 15-25 minutes. The time varies with the thickness of your filet and whether you want it medium or well done.

While the meat is in the oven, you can also cook the spaetzle according to the package instructions and slice the mushrooms. Then fry them (The mushrooms) on high heat and add the cream. Now you just have to thicken the creamy mushroom sauce. For that, simply take some water and mix it with the starch. Add the mixture to the mushrooms in the pan and stir well. Finally, you have to taste the sauce and season it if necessary. I would use pepper, thyme, salt and or nutmeg.

Now it's time to serve. First put the spaetzle on the plate followed by the mushroom sauce (Of course you can also mix the spaetzle with the sauce directly in the pan before serving) followed by the filet, which you cut into thin slices.