Tuscan fillet stew

Servings: 4
Preparation time: approx. 70 minutes



  • 500 g fillet of pork
  • 8 slices of bacon
  • 2 tbsp tomato paste
  • 2-3 tbsp ketchup
  • Salt, pepper, paprika powder
  • 2 slices of toast
  • 2 tbsp soft butter
  • 2 garlic cloves
  • Sprig of rosemary
  • 4 stems thyme
  • 1/2 bunch basil
  • 400 g cream
  • tablespoon vegetable oil
  • 300 g tomatoes
  • Onion


  1. Cut the fillet into 8 medallions and wrap each slice with a slice of bacon. Now heat the oil in a pan, heat the slices of meat in the pan and fry for 2 minutes per side. Then remove from the pan and place in a greased baking dish.
  2. Now chop the tomatoes, onions and garlic. Wash all the herbs and chop them nicely too.
  3. Heat the oil in a saucepan and fry the onion and garlic in it. Then add the cream, ketchup and tomato paste and bring to the boil. Season to taste with the spices.
  4. Preheat the oven to 175 degrees. Pour the sauce over the meat. Now crumble the toast and knead it with the fat. Pour over the meat and bake in the oven for 40 minutes. Then garnish with the herbs.

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