Filet pancakes au gratin on young vegetables

Name: Filet pancakes au gratin on young vegetables
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Pork tenderloin (approx. 500 g); 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 (approx. 500 g) small head pointed cabbage; 300 g Carrots; 100 g Double cream cream cheese; 1 TEASPOON Cognac; 125 g Whipped cream; 1 TEASPOON pink berries

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Pork tenderloin (approx. 500 g)
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 (approx. 500 g) small head pointed cabbage
300 g Carrots
100 g Double cream cream cheese
1 TEASPOON Cognac
125 g Whipped cream
1 TEASPOON pink berries

Directions

1
Wash pork fillet, pat dry and cut into 8 medallions. Heat oil in a coated pan. Season medallions with salt and pepper. Fry on both sides for about 3 minutes at medium heat. Clean, wash and halve the pointed cabbage. Remove stalk and cut pointed cabbage into coarse cubes.
2
Steam in a pot for about 10 minutes. Wash and peel the carrots. Cut into approx. 3 cm long, diagonal pieces and halve. Cook in boiling salted water for about 8 minutes. Mix pointed cabbage and carrots. Season with salt and pepper. Line 4 pans with the vegetables. Put 2 pork fillets on each pan. Mix cream cheese, cognac and cream. Season with salt and pepper. Put them on the fillet pancakes.
3
Season with salt and pepper. Line 4 pans with the vegetables. Put 2 pork fillets on each pan. Mix cream cheese, cognac and cream. Season with salt and pepper. Put them on the fillet pancakes. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes. Sprinkle with pink berries