My Mom's "Minuten Steak mit kleinen Ofenkartoffeln" (Spicy fillet with small oven roasted potatoes)


The spiced pork loin fillets taste deliciously tender (when not overdone) and are very lean cuts of the back of the pork. 
However, my highlight of this dish is the spicy gravy/ sauce from the marinated fillets. My Mom uses her traditional spice mix here with harissa, biber salcasi and sambal olek. It gives it an exotic kick. 
The sauce tastes great with the oven roasted potatoes. Another great side dish are My Mom's Spicy Cauliflower
The sauce is also delicious if you scrape out the frying pan with some bread. If you have leftover sauce and fillets, you can also eat it cold in the evening, just spread the sauce on a slice of bread and top with cut pieces of the meat.


  • 4-6 "Minuten Steak" (thin fillet) 
  • salt, pepper 
  • 4 cloves garlic
  • mustard
  • biber salcasi (Turkish hot red chili pepper paste)
  • sambal oelek (Indonesian style chili-based sauce with garlic, lime, ginger)
  • harissa
  • 1 Tbs oil
  • 4-6 flakes of margerine (for each fillet piece)
  • 1/4 cup water
  • 1-2 Tbsp "dunkler Soßenbinder" (z.B. Mondamin) 
  • salt, pepper to taste


  • 4-5 medium seized potatoes (waxy, not starchy)
  • 2 Tbsp oil
  • salt
  • margerine flakes 


Preheat oven to 190 degree Celsius ("Umluf mit Oberhitze" - fan with top grill/ top heat).

Marinade the Fillet:

Tenderize the fillet a bit by pounding it quickly from both sides with a meat mallet. Lay them all out and marinade them from the top side only. First, sprinkle with salt and pepper. Then, mince the garlic and spread on each fillet. Lastly, add  abit of mustard, biber salcasi, sambal oelek, and harissa on top of each and spread evenly out.

Small Oven Roasted Potatoes:

Peel potatoes and cute in small 1-1.5 inch cubes. Pour oil in a roasting pan so that the bottom is slighly filled (a few milimeters). Place the potatoe cubes on it. Sprinkle with salt and some margerine flakes on top. Roast for 10 minutes, than flip the potatoe cubes. Roast for another 30 minutes till the potatoes are slighlty golden brown, cripsy on the outside but still soft inside.

Fry the Fillet and Prepare the Sauce

Heat oil in a frying pan. Make sure that the pan's bottom is covered well with oil. Add the fillet with the marinated side facing up. Top each fillet with a margerine flake. Quickly fry it from one side for only a short time, about 2 minutes, till the ends get darker. Then flip the fillets and fry for another 2 minutes. Not too long as they are very thin and you don't want them overdone. 
When done, take the fillets out of the pan and prepare the sauce. The frying pan should still have a layer of oil in it with some of the spiced marinade from the fillets. Add some water to the sauce, heat up and stir well. Add some salt and pepper to taste. Use the thickening agent ("Soßenbinder") to thicken up the sacue a bit. 

Serve the fillets with the oven roasted potatoes, possibly some additional vegetables and/or a side salad.

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