Leek au gratin with filet

Ingredients

Directions

1. 1

   Peel, wash and chop the potatoes and celery. Cover them and steam them together in a little boiling salted water for about 25 minutes. Clean, wash and cut the leek into pieces of about 10 centimetres.

2. 2

   Steam leek in little boiling salted water for about 10 minutes. Drain and place in an ovenproof dish. Mix parmesan cheese, breadcrumbs and fat and add in flakes. Bake in a preheated oven (electric: 225 ° C/ gas: level 4) for 5-8 minutes.

3. 3

   Wash the pork tenderloin and pat dry. Cut small steaks (medallions) from it. Heat the oil. Fry the steaks on each side for 3-4 minutes. Season with salt and pepper. Drain the potatoes and celery, collecting the liquid.

4. 4

   Mash the vegetables, gradually adding a little vegetable water until the puree becomes creamy. Season with salt and pepper. Wash and chop the marjoram and stir in, except for a little garnish. Serve leek, steaks and puree together.