Filet Mignon Savory Pudding

Letʼs get a little original with the meat! Do not mind? These puddings are a great way to add variety to both a regular table and a festive one! Surprise your guests!
cook time: 1h
Liam Carson
Filet Mignon Savory Pudding

Nutrition Facts (per serving)

237
Calories
9g
Fat
13g
Carbs
13g
Protein

Ingredients (5 portions)

Basic:

Garlic 3 clove
Wheat flour 120 g
Butter 50 g
Milk 200 ml
Chicken eggs 2 pc
Soy sauce 3 tbsp
Herbal mixture (pepper mixture) to taste
Pork fillet 500 g

Recipe instructions

Step 1

Step 1
Clean the pork tenderloin from films and excess fat. Cut into pieces and flatten slightly with your fingers.

Step 2

Step 2
Season with freshly ground pepper, grease the frying pan with oil and fry on both sides until half cooked.

Step 3

Step 3
Beat eggs, add milk, beat lightly, add flour, stir until smooth.

Step 4

Step 4
For the marinade, press the garlic through a press, add soy sauce, and, if desired, add chopped ginger. Melt the butter. Grease baking pans completely with butter and pour about 1 tsp onto the bottom. melted butter. Place the form in an oven preheated to 230 C so that it warms up and the oil boils. Place a piece of meat in each form, pour over the marinade to taste, and if desired, add a piece of cream cheese.

Step 5

Step 5
Pour the egg mixture into the baking dish (no more than 1/2 the height of the mold), bake in an oven preheated to 230 C until golden brown for 10 to 15 minutes (depending on the characteristics of your oven). DO NOT open the oven door, otherwise the puddings will fall out! You can bake puddings without filling, fry the meat, pour over the marinade, cover with foil until the puddings are baked, and serve separately! Finita! Bon appetit!

Additional rubrics

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