Mmmm, that’s how it tastes! – Restaurant-style mushroom cream medallions

Instructions
First, wash the fillet, dry it and cut it into 4 medallions of about the same size. Clean the mushrooms and cut them into thicker slices.
Wash the parsley, spin dry and chop finely. Heat the olive oil in the pan and fry the medallions on both sides for about 2 to 3 minutes. Then season with salt and pepper, remove from the pan and keep warm.
Now add the mushrooms to the pan and sauté for about 3 minutes, turning them from time to time. Then season with salt and pepper, deglaze with the cream and return the medallions to the pan. Stir in the paprika powder and simmer everything over low heat for about 5 minutes.
Now cook the spätzle in salted water according to the instructions on the package. Then drain them well and stir the butter and saffron into the spätzle.
Now arrange the spätzle on plates, spread the medallions on top, pour the mushroom sauce over it and sprinkle with parsley. Serve everything hot immediately. Ready!