Oven fillet with bacon & parmesan – so creamy you’ll be dreaming

Oven fillet

Sometimes you want to do something special, don’t you? But it should still be simple, quick and above all delicious. Oven fillet is just the thing!

Prepared so quickly that the day still has enough hours for leisure. So delicious that you’ll want more and so easy, you won’t believe it 😉 .

Stir the sauce together. Wash and halve the cocktail tomatoes. Wrap the fillet and the Omnia oven will do the rest!

Put up your feet and relax! This is how it should be.

I’m a fan of recipes like this – and of Parmesan! I could have been chased with it as a child. Those were the days when mom yelled Miracoli and there was this grated Parmesan cheese from the bag on the lunch table. Man, did he stink!!!

Today, however, I have a heavenly husband who somehow eats or at least tries everything. And so I don’t miss out on the chance to try everything. The same goes for Parmesan. And I really must say that I was surprised at how great fresh Parmesan tastes!

Parmesan is available in various degrees of ripeness. 6 months is the cheapest and does not taste as strong. 18 months is absolutely ok in terms of price, but tastes stronger. The 5-year-old Parmesan tastes really tangy. But it’s expensive! But I’ve tried it. Fantastic! But for our simple cuisine, 6 or 18 months is really enough. I always check what’s on offer at the moment. Parmesan keeps for a very long time and I can manage with 300g for a long time 😉.

Parmesan loses some of its strong flavor when cooked. Combines excellently with all spices and co.

I always have the Parmesan finely grated at the cheese counter. At home, I transfer the Parmesan to a clean, sealable jar. Please make sure that you work with a clean spoon and never use your fingers. Always use a clean spoon when filling. Otherwise the Parmesan will be contaminated and you won’t enjoy it for long. That would be a shame!

The Parmesan makes the sauce wonderfully creamy!

Apart from that, I hope you have lots of fun cooking!

Ofenfilet aus dem Omnia Backofen mit Bacon und Parmesan | 4 REIFEN 1 KLO
Schweinefilet in Bacon umwickelt und mit Parmesan überbacken | Omnia Backofen antihaft
Ofenfilet aus dem Omnia Backofen mit Bacon und Parmesan

Ingredients:

200g bacon
500g pork fillet (2x250g)
250g cocktail tomatoes
200ml cream/cream substitute
3 tbsp tomato paste
1 teaspoon salt
½ tsp pepper
2 tsp chopped marjoram
30g grated Parmesan cheese

Preparation:

Mix the cream with the tomato purée and spices in the Omnia dish. I used the OXO hand blender because the tomato paste dissolved better.

Wash and halve the cocktail tomatoes and add to the cream sauce.

Place 100g bacon lengthwise next to each other. Place the pork fillet crosswise on top and wrap with the bacon. Proceed in the same way with the second pork fillet.

Place both fillets on the tomato sauce. Sprinkle the oven fillets with Parmesan.

3 minutes on a full flame. Then bake for 40-50 minutes on a medium heat. Turn off the gas and leave the oven fillet to rest for a further 3-5 minutes with the lid closed.

The oven fillet can also be prepared perfectly in the non-stick Omnia baking dish*.

And here is the video to go with it:

The redirection is to YouTube. You may need to change the privacy policy to see the video. You know…GDPR!

Dies ist ein Rezept aus

2in1 - Koch- & Backideen aus dem Omnia Backofen

Das erste Rezeptbuch für den Omnia-Backofen, welches sowohl Koch-als auch Backrezepte beinhaltet. Neue Kochideen für den Omnia-Backofen, die garantiert gelingen.

Und der Clou bei diesem Omnia Kochbuch: Man liest es von vorne (Kochrezepte) und von hinten (Backrezepte) – ein sogenanntes “Umkehrbuch”.

Die Backideen wurden teilweise so konzipiert, dass sie als DIY-Backmischungen gemischt werden können. Ein einfaches, aber sinnvolles Prinzip für unterwegs. Alle Backrezepte sind unterwegs leicht umsetzbar. Dadurch brauchst du nicht mehr so viele Zutaten mitnehmen und sparst Platz und Zuladung!

Affiliate links / advertising links

References marked with * are affiliate links and my very personal tips. If you buy something there, I get a small commission for this totally honest recommendation – without it costing you more. I use the products regularly and I can really recommend them to you!

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I’m Bianca, the founder of 4 REIFEN 1 KLO, the camping food blog with the crazy but unforgettable sounding name.

Not only am I a multiple cookbook author, food stylist and recipe developer for the camping food blog 4 REIFEN 1 KLO, but I’ve also been a camper with heart and soul since I was a child. I enjoy discovering culinary delights while traveling and love both simple camping and home cooking.

On this page you can find out much more about me/us!

Unfortunately, my recipes are repeatedly used for commercial purposes, hence this necessary note:

The work, including its parts, is protected by copyright. Any exploitation is prohibited without the consent of 4 REIFEN 1 KLO. This applies in particular to electronic or other reproduction, translation, distribution and making available to the public. Reprints, including excerpts, only with our written permission. Recipes may be shared, provided the source (URL) is mentioned.

This advice applies above all to those people who think that with my recipes create a commercial recipe book on Amazon or similar or build up his YouTube channel. We will prosecute this – even altered recipes will be prosecuted! By GPT altered prescriptions are easy to verify, and are also prosecuted by lawyers.

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