1. First, wash the fillet, pat dry and cut into 4 medallions of approximately the same size. Clean the mushrooms and cut them into thicker slices. Wash the parsley, spin dry and chop finely.
2. Next, heat the olive oil in the pan and fry the medallions on both sides for about 2 – 3 minutes. Then add salt and pepper, remove from the pan and keep warm.
3. Now add the mushrooms to the pan and fry for about 3 minutes, turning occasionally. Then add salt and pepper, deglaze with the cream and put the medallions back in the pan. Stir in the paprika powder and continue to simmer everything together over low heat for about 5 minutes.
4. Now cook the spaetzle in salted water according to the package instructions. Then drain, drain well and stir the butter and saffron into the spaetzle.
5. Now arrange the spaetzle on plates, distribute the medallions on top, pour the mushroom sauce over it and sprinkle with the parsley. Serve everything hot immediately. Complete!
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