Filet au gratin on winter vegetables

Name: Filet au gratin on winter vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 large carrots; 1 (approx. 500 g) Pointed cabbage; 2 medium-sized onions; 2 TABLESPOONS Butter; 7-10 Tbsp salt, pepper; 2 (approx. 600 g) Pork fillets; 2-3 TABLESPOONS Oil; 200 g Whipped cream; 125 Gorgonzola; 75 g grated gouda

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 large carrots
1 (approx. 500 g) Pointed cabbage
2 medium-sized onions
2 TABLESPOONS Butter
7-10 Tbsp salt, pepper
2 (approx. 600 g) Pork fillets
2-3 TABLESPOONS Oil
200 g Whipped cream
125 Gorgonzola
75 g grated gouda

Directions

1
Peel or clean and wash the vegetables. Cut carrots into slices, cabbage into strips. Peel and chop onions. Heat butter. Sauté onions and vegetables. Season with salt and pepper.
2
Pour in about 100 ml of water and bring to the boil. Steam covered for about 10 minutes.
3
Preheat the grill of the oven. Dab meat dry and cut it into about 12 medallions. Heat oil in a pan. Fry the medallions for about 2 minutes on each side. Season with salt and pepper.
4
Take it out. Bring cream and 100 ml water to the boil in hot frying fat. Melt the gorgonzola in it. Season with salt and pepper.
5
Arrange the vegetables and medallions in a casserole dish. Pour gorgonzola cream over it and sprinkle with Gouda. Gratinate under the hot grill for about 5 minutes. Serve with a hearty farmhouse bread.