Carrot and filet pans

Name: Carrot and filet pans
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g large carrots; 1 Onion; 2 TABLESPOONS Oil; 12-1 TEASPOON Vegetable broth; 400-500 g Pork tenderloin; 7-10 Tbsp salt, pepper, 1/4 l milk; 100 g Gorgonzola; 2-3 TABLESPOONS sauce thickener; 1 TEASPOON Lemon juice; 2 TABLESPOONS Pine nuts; 3-4 Stem(s) Parsley

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g large carrots
1 Onion
2 TABLESPOONS Oil
12-1 TEASPOON Vegetable broth
400-500 g Pork tenderloin
7-10 Tbsp salt, pepper, 1/4 l milk
100 g Gorgonzola
2-3 TABLESPOONS sauce thickener
1 TEASPOON Lemon juice
2 TABLESPOONS Pine nuts
3-4 Stem(s) Parsley

Directions

1
Peel, wash and slice the carrots. Peel and chop the onion. Sauté both in 1 tbsp. hot oil in a saucepan. Add 1/8 l water and stock. Bring to the boil, cover and stew for 5-7 minutes
2
Dab the fillet dry and cut it into 8 medallions. Fry in 1 tablespoon of hot oil on each side for about 2 minutes, season
3
Lift the carrots out of the stock. Pour milk into the brew and bring to the boil. Melt the cheese in pieces. Stir in sauce thickener and bring to the boil. Season to taste with pepper, lemon juice and a little salt if necessary
4
Fill medallions and carrots into 4 small ovenproof dishes or a large casserole dish. Pour sauce over them and sprinkle with pine nuts
5
Gratinate in the preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for approx. 5 minutes. Wash and finely chop the parsley and sprinkle on top. Serve with mashed potatoes
6
Drink: rosé or white wine