Fillet pans under cheese béchamel cap

Ingredients

Directions

1. 1

   Wash potatoes thoroughly and cook in boiling water for about 20 minutes. Drain, rinse and peel. Depending on the size, cut the potatoes in half if necessary.

2. 2

   In the meantime, wash and peel the asparagus and cut off the woody ends. Cook the asparagus in boiling salted water with 1 teaspoon of sugar for 12-15 minutes. Clean and wash the Romanesco, cut off the florets and cook in boiling salted water for 10-12 minutes

3. 3

   For the sauce, peel and finely dice the onion. Melt the butter in a saucepan over medium heat. Add the onion and fry until transparent. Dust with flour, sweat on and gradually deglaze with cream and stock while stirring. Season to taste with salt, pepper and sugar. Stir in 50 g cheese. Bring to the boil again and simmer for about 1 minute while stirring. Keep warm

4. 4

   Wash pork fillet, shake dry and cut into 8 medallions. Wash beef fillet, shake dry and cut into 4 medallions. Carefully lift the asparagus out of the water. Pour Romanesco into a sieve, drain well

5. 5

   Heat oil in a pan, fry pork fillet on each side for 1-2 minutes at high heat. Season with salt and pepper and remove from the pan. Put beef medallions in the pan and fry them over high heat for 1-2 minutes. Season with salt and pepper

6. 6

   Put the vegetables, potatoes and meat in 1 or 2 ovenproof dishes. Spread the sauce evenly on top, sprinkle with 75 g of cheese and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-18 minutes

7. 7

   Wash parsley, shake dry, put some leaves aside for garnishing, cut the rest of the parsley finely. Arrange the moulds sprinkled with parsley and garnish with parsley leaves