Filet pan in pesto cream with spring vegetables

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash and peel the asparagus and cut off the woody ends. Clean the carrots, leaving a little green. Wash and peel the carrots. Peel the shallot and dice very finely. Wash pork fillets, dab dry and cut into 8 medallions.

2. 2

   Wash the chicken filet and pat dry. Heat the oil in an ovenproof pan and fry the chicken fillets for 5-6 minutes, turning them over. Season with salt and pepper and remove from the pan. Add pork fillet to the hot fat and fry for 3-4 minutes, turning.

3. 3

   Season with salt and pepper and remove. Sauté shallot in the frying fat, dust with flour and sauté briefly. Add stock and cream and bring to the boil while stirring. Place the fillets and medallions in the sauce and cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 10 minutes.

4. 4

   In a large pot, bring salted water, sugar and butter to the boil. Add asparagus and carrots and cook for 12-15 minutes. Wash the chervil, shake dry and pluck the leaves, except for something to garnish.

5. 5

   Remove the filet pan from the oven. Cut the chicken filets into slices. Drain the vegetables and arrange on a deep plate with the medallions and sliced fillets. Spread sauce over them.

6. 6

   Spread the pesto in splotches over it. Sprinkle with chervil and garnish. Almond balls taste good with it.

Nutrition Facts

KCAL
520 kcal

CARBS
15 g

FATS
28 g

PROTEINS
50 g