Filet au gratin on winter vegetables

AUTHOR
Xavier Baldwin
DIFFICULTY
easy
RATING
4 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 2 large carrots
  • 1 (approx. 500 g) Pointed cabbage
  • 2 medium-sized onions
  • 2 TABLESPOONS Butter
  • 7-10 Tbsp salt, pepper
  • 2 (approx. 600 g) Pork fillets
  • 2-3 TABLESPOONS Oil
  • 200 g Whipped cream
  • 125 Gorgonzola
  • 75 g grated gouda

Directions

  1. 1

    Peel or clean and wash the vegetables. Cut carrots into slices, cabbage into strips. Peel and chop onions. Heat butter. Sauté onions and vegetables. Season with salt and pepper.

  2. 2

    Pour in about 100 ml of water and bring to the boil. Steam covered for about 10 minutes.

  3. 3

    Preheat the grill of the oven. Dab meat dry and cut it into about 12 medallions. Heat oil in a pan. Fry the medallions for about 2 minutes on each side. Season with salt and pepper.

  4. 4

    Take it out. Bring cream and 100 ml water to the boil in hot frying fat. Melt the gorgonzola in it. Season with salt and pepper.

  5. 5

    Arrange the vegetables and medallions in a casserole dish. Pour gorgonzola cream over it and sprinkle with Gouda. Gratinate under the hot grill for about 5 minutes. Serve with a hearty farmhouse bread.

Nutrition Facts

KCAL
590 kcal
CARBS
8 g
FATS
39 g
PROTEINS
48 g