Preparation:
Wash the tenderloin, pat dry, and cut into 4 approximately equal medallions. Clean the mushrooms and slice them thickly. Wash, dry, and finely chop the parsley.
Heat olive oil in a pan and sear the medallions on both sides for 2–3 minutes each. Season with salt and pepper, then remove from the pan and keep warm.
Add the mushrooms to the pan and sear them for about 3 minutes. Season with salt and pepper, deglaze with cream, and place the medallions back into the pan. Stir in paprika powder and let everything simmer on low heat for about 5 minutes.
Cook the spätzle according to package instructions in salted water, drain, and mix with butter and saffron.
Plate the spätzle, place the medallions on top, pour over the creamy mushroom sauce, and sprinkle with parsley. Serve hot.
Tip:
You can also adapt this recipe using chicken fillet or turkey breast. For even more flavor, add a splash of white wine before the cream and let it reduce briefly.
With saffron-flavored spätzle and the rich creamy mushroom sauce, this dish turns into a true feast. Every bite of the tender medallions wrapped in the savory sauce promises pure enjoyment. Try it out and see how a simple recipe becomes a highlight on your menu!
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