When tender pork fillet, spicy cream cheese and an irresistibly creamy cream cheese sauce come together, it’s clear: this is pure happiness on a plate! This recipe is a real game-changer because the individually filled medallions are prepared in no time and remain wonderfully juicy. You only need about 15 minutes of prep and 15-20 minutes of cooking time, making this dish a simple yet festive meal. The special thing is the combination of the filled fillet medallions and the separately prepared, creamy sauce, which gets a wonderful depth from our insider tip, the sugar beet syrup. Less than 40 minutes for a meal that feels like a gourmet restaurant – perfect for everyone
Not just perfect for grilling!!
Garlic Cheese Snails: Fluffy, cheesy and irresistible
The grilling weather is already showing up one time or another at the moment and what does it take to grill? Yes, meat and sauces is right! But of course also a delicious baguette, a flatbread or our irresistible garlic and cheese snails!
You know how it is: sometimes it should be something special, but time in everyday life is short. That’s exactly what we have this recipe for Stuffed filet mignon in cream cheese sauce perfected. It’s the perfect balance of quick after-work meal and festive soul food. We love the creaminess of the French cream cheese, which dominates both the filling and the tangy mushroom sauce. In contrast to many other recipes, we do not use a bacon coating in order to preserve the pure, delicate taste of the Filet Mignons to put in the foreground. The best thing: Thanks to the individual portions in medallion form, the meat cooks faster and more evenly! If you love creamy sauces, be sure to try our simple one too Chicken in cream cheese sauce.
The magic of medallions: This is how you get the perfect filling
The key to this irresistible dish are the small, stuffed meat parcels. The technology is easier than you think! With us you will learn how to use the delicate Pork tenderloin refined with a spicy cream cheese filling and the medallions remain wonderfully juicy.
The be-all and end-all: the delicate Pork tenderloin prepare properly
A good dish always starts with the right quality. If you Pork tenderloin If you buy it, look for a light, slightly rosy color and that the meat is cut as freshly as possible. For our medallions, cut the fillet into slices approx. 5 cm thick. Professional tip from Theres & Benni: We never flatten the meat. The thickness is crucial so that when seared, it gets a nice crust on the outside and remains juicy and tender on the inside.
The filling: Which French cream cheese for maximum flavor?
We deliberately use one here French cream cheese (often available as “herb cream cheese”) because it has a particularly fine, slightly sour note that harmonizes perfectly with the pork. The cream cheese not only provides the simple, flavorful filling Pork medallionsbut also gives the sauce its velvety texture. But you can experiment to your heart’s content: if you like it heartier, use paprika or horseradish cream cheese.
Aroma booster: Fry mushrooms & bacon until spicy
Mushrooms (champignons or wild mushrooms) and bacon cubes form the aromatic base for the sauce. Make sure the mushrooms are in the pan fried sharplybefore adding shallots or the liquid. The roasted aroma of the golden brown mushrooms is essential for the deep, umami-rich flavor of the sauce.
The happy cooking insider tip: The kick through Sugar beet syrup
That’s the special trick of Gernekochen.de: Something Sugar beet syrup into the cream cheese sauce. Why? It neutralizes the subtle acidity of the cream cheese and the broth, gives the sauce a slightly caramel-like sweetness and brings an impressive depth of flavor that you can’t immediately identify – but is simply irresistible.
Creamy cream cheese sauce – The professional kick for maximum taste
In this section we share our most important tips so that the dish turns out perfectly every time and you have a juicy result on your plate.
- The bag trick: When cutting the pocket for the cream cheese filling, it helps a lot to press the medallion onto the board with the flat of your hand and then carefully cut a pocket with a small, sharp knife. Important: Never cut all the way through! The filling should stay inside while frying.
- Sear, then oven: Fry them filled medallions Only briefly (approx. 2 minutes per side) over high heat to get a nice brown. The actual cooking takes place in the oven at moderate heat (160 °C fan oven). This prevents the meat from becoming dry.
- The sauce base: Use the roasting mixture from the pan! It’s full of roasted aromas. Bacon and mushrooms in it fry sharplyto release maximum flavor.
- Depth of flavor through syrup: The Sugar beet syrup you add at the very end. Start with a little and then taste your way up carefully. It is a true miracle cure!
- Filling Variations: Instead of just cream cheese, you can also add chopped herbs, dried tomatoes or a little grated Parmesan to the filling to vary the taste.
For mushroom lovers: If you want to do something different with pork tenderloin today, try our tender one too Pork fillet with chanterelles .
What’s special about our recipe: Theres & Benni’s personal touch
What this stuffed fillet in cream cheese sauce What sets it apart from all other recipes is the combination of simplicity and depth of flavor. We know that Stuffed pork fillet medallions often sound like a lot of effort. But our technique of putting the filling into the medallions and preparing the sauce separately is not only faster, but also more flavorful. We discovered French cream cheese as a base for some of our dishes last year. It has been our go-to ingredient for sauces ever since. The use of sugar beet syrup is our personal signature – a small ingredient with a big impact that takes the entire dish from good to unforgettable.
Avoid typical mistakes: That’s how they stay filled medallions juicy
The biggest mistake when cooking pork tenderloin is cooking it too long or too hot.
- Error: Medallions are dry.
- Solution: Use the two-stage cooking method (fry briefly, then put in the 160 °C oven). Once the core temperature has reached 62°C (or after about 10 minutes in the oven), take it out. The meat is still tender and remains super juicy.
- Error: Filling runs out completely.
- Solution: Do not overfill the bag and gently press the opening closed after filling. When searing, place the medallions in the pan so that the cut point is on top and closes when frying.
- Mistake: Sauce is too thin.
- Solution: Leave that creamy cream cheese sauce after adding stock and cream, simmer for 2-3 minutes. The cream cheese thickens the sauce slightly. If it is still too runny for you, you can help with a little sauce thickener or cornstarch dissolved in water.
📖 Recipe
Stuffed filet mignon in cream cheese sauce
Preparation time
5 minutes
Cooking time
30 minutes
Total time
35 minutes
🥕 Ingredients for the recipe
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Preheat oven to 160°C fan oven.
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Cut the fillets into 6 medallions each, approx. 5cm thick.
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Cut a pocket into the medallions. Add 1 teaspoon of cream cheese there. Season the outside with salt and pepper.
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Heat the oil in a pan and fry the medallions for about 2 minutes on each side. Then take it out, put it on a plate, baking dish or tray and let it cook in the oven for about 10 minutes.
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Dice the shallots and slice the mushrooms.
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Leave out the bacon in the pan, then add the mushrooms and fry them nicely. Add the sliced shallots to the pan, sauté and bring to the boil with the rest of the cream cheese, cream and broth for 2-3 minutes. Season to taste with salt, pepper and beet syrup. Either add the stuffed fillets or serve with the sauce.
Calories: 351kcal | Carbohydrates: 9G | Protein: 17G | Fat: 28G | Sugar: 5G
Frequently Asked Questions (FAQ)
We recommend classic but unobtrusive side dishes that absorb the creamy sauce well. Boiled potatoes, tagliatelle or gnocchi are perfect. If you like it light, serve a fresh green salad or green asparagus.
At a temperature of 160 °C, the medallion-shaped pork fillet only takes about 10 minutes. The perfect core temperature for a juicy result is between 62 °C and 65 °C.
Absolutely! Instead of mushrooms, you can use oyster mushrooms or a mix of wild mushrooms for a more intense flavor. The only important thing is that you use it as described fry sharply lets.
Yes, that is a big advantage of this recipe. The sauce can be easily prepared the day before and stored in the fridge. Before serving, warm it carefully and stir in a splash of cream if it has become too thick.
If you don’t like the cream cheese, you can also fill the medallions with ricotta mixture. A combination of ricotta, spinach and a little parmesan is particularly delicious.
Basically yes, but that is not our focus. Veal fillet is a more expensive and noble alternative that takes a little longer to cook in the oven. Turkey or chicken breasts dry out more quickly and require lower heat.
If you like the creamy taste with poultry, then our creamy Mushroom Cream Chicken also a real hit.
Do you feel like it now?
We hope we inspired you to try this wonderful dish! You can do this with our simple tips Stuffed fillet in cream cheese sauce guaranteed. It’s the perfect soul food for a cozy evening. Enjoy it, grab your ingredients and conjure up this little masterpiece! Be sure to share your results with us on Instagram #Enjoycooking!
Lose and taste good.
In Life 1.0, Ms. Gernekochen is a teacher at a comprehensive school with a lot of love for her job.
On Gernekochen.de she is the boss or rather the boss of the camera. Theres took all the photos you find here (with very few exceptions). Since she’s not even remotely busy, she takes care of the appearance on Pinterest.
She is also the face in Instagram Stories and enriches our content with many delicious recipes.
Her preferences lie in Italian cuisine. But cakes and pastries of all kinds or braised dishes, such as their unsurpassed goulash, are also among their hobbyhorses.
