Filet au gratin on pointed cabbage

Name: Filet au gratin on pointed cabbage
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 750 g Chinese cabbage; 3 medium-sized carrots; 7-10 Tbsp salt, white pepper; 500 g pork tenderloin, 1 tablespoon of oil; 125 g Whipped cream; 100 g Double cream cream cheese; 1-2 TABLESPOONS Cognac/wine spirit; 7-10 Tbsp Grease; 1 TEASPOON pink berries (pepper-like spice)

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

750 g Chinese cabbage
3 medium-sized carrots
7-10 Tbsp salt, white pepper
500 g pork tenderloin, 1 tablespoon of oil
125 g Whipped cream
100 g Double cream cream cheese
1-2 TABLESPOONS Cognac/wine spirit
7-10 Tbsp Grease
1 TEASPOON pink berries (pepper-like spice)

Directions

1
Clean and wash the cabbage and remove the stalk. Cut the cabbage into strips. Peel, wash and chop the carrots. Steam both in little boiling salted water covered 8-10 minutes
2
Wash the fillet and pat dry. Cut into 8 slices. Fry them in hot oil for 2-3 minutes on each side. Seasoning
3
Mix cream, cream cheese and cognac. Season with salt and pepper. Drain the vegetables. Divide into 4 greased, ovenproofed portion moulds or 1 large casserole dish. In each case
4
Put 2 steaks on top. Pour cream sauce over them
5
Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 20 minutes. Sprinkle with pink berries. Boiled potatoes taste good with it
6
Now the season for pointed cabbage begins! It is particularly tender, has a fine nutty aroma and contains many vital and dietary fibres