Gratinated pork filets with cheese-pepper-cream

Ingredients

Directions

1. 1

   Clean, wash and halve the beans. Wash the savory and parsley and shake dry. Put the beans and 4 stems of savory in boiling salted water, cover and cook for 10-12 minutes.

2. 2

   Peel and finely chop the onion. Dab pork fillet dry and cut into approx. 12 medallions. Heat the oil in a large pan. Fry the medallions in it for 2-3 minutes on each side. Season with salt and pepper and remove.

3. 3

   Sauté the diced onions in the frying fat, dust with flour and sauté briefly. 1⁄4 Add l water and cream while stirring, bring to the boil. Simmer for 4-5 minutes. Dice blue cheese and melt in the sauce.

4. 4

   Season to taste with salt and about 1 teaspoon coarse pepper.

5. 5

   Drain the beans and remove the savory. Finely chop the parsley and remaining savory. Add half of the herbs and butter to the beans and flip through.

6. 6

   Preheat the grill of the oven. Put 3 medallions and 1⁄4 beans into four ovenproof portion moulds or put everything into one large mould. Pour blue cheese sauce over it, rub Gouda directly over it.

7. 7

   Gratinate under the hot grill for about 5 minutes. Sprinkle with the rest of the herbs. Serve with baguette, roast potatoes or noodles.