Peel the carrots and cut into slices. Heat 25 g butter in a saucepan and briefly sauté the carrot slices. Add the sugar, ! pinch of pepper and the mineral water and steam the carrots in
15 minutes until soft.
Preheat the oven to 200 degrees. Season the defrosted pork filet medallions with salt and pepper. Then heat the oil in a large frying pan and fry the medallions on both sides until golden brown. Cook at 20 degrees in the oven for about 5 minutes.
Deglaze the pan with the clear soup, white wine and cognac. Add the whipped cream and cook the sauce to the desired consistency, stirring continuously. Finish with salt and pepper.
Cook dry fritters according to package directions. Melt 40 g butter in a large frying pan and lightly fry the prepared or fresh sparetzle in it. Season with salt and pepper.
Arrange the carrot vegetables in the center of 4 heated plates, arrange the pork tenderloin medallions on top. Spread buttered spaetzle evenly all around and baste the medallions with the sauce.
Sauce variation: remove peel from 1 apple and 1/2 onion, cut off. Stew apple in gravy until soft. Lightly brown onion in butter, add to apple form. Deglaze with wine, broth and whipped cream. Season and cook.
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