The traditional Allgäu fillet pot with cheese spaetzle. This recipe is a hit, especially in winter. And also very suitable for special occasions like Christmas.

Ingredients for 4 persons

• 500 g pork tenderloin
• 500 g mushrooms (half white, half brown)
• 1 onion- 1 clove of garlic
• 250 ml meat stock

• 1 cup of cream
• White wine- 500 g flour + some flour for the sauce
• 5 eggs
• approx. 150 – 200 ml water
• 500 g Emmental (grated)
• 50 – 100 g spicy cheese (e.g. Weißlacker, Romadur, old mountain cheese)
• Salt pepper

Preparation Allgau fillet pot with cheese spaetzle

1. Sift the flour into a bowl and add the eggs and about half the water and a pinch of salt.
2. Stir the batter with a large wooden spoon. Keep adding a dash of water until you get a sticky, viscous dough.
3. Bring water to a boil in a large saucepan. Along the way, dice the flavorful cheese and set it out in a large, heatproof bowl.
4. Put some dough in a spaetzle slicer and slice the spaetzle into the boiling water with quick movements.
5. Now, wait until the water boils. Now alternately layer the hot spaetzle skimmed off with a slotted spoon with the cheese in the bowl. Repeat this step until all the batter is used up. Stir the spaetzle to combine with the cheese. Now place the bowl in the oven at 80° to keep the cheese spaetzle warm.
6. Cut the fillet into slices about finger-thick and season with salt and pepper on both sides. Finely dice each onion and garlic. Cut the mushrooms into thin slices)
7. Fry the meat in batches in a coated pan until it is dark brown. Then sauté the diced onions until translucent and add the garlic and mushrooms. Heat the mushrooms until they have lost most of their volume.
8. Now dust the vegetables with flour until everything is lightly coated. Mix everything together and wait a moment until the flour is lightly browned. Now add the meat stock while continuing to stir. Once the sauce has thickened, you can remove it from the heat. Now stir in the cup of cream (don’t boil it anymore!) and season the sauce with salt, pepper, and white wine.
9. Now put the pieces of meat back into the pan, including any roast juice that may have escaped, and let them simmer a little.

Useful additional knowledge

Of course, you can just as easily scrape the spaetzle off the board. Use a little less water to make the dough firmer. This makes it stick better to the board.