Filet Romanesco gratin

Name: Filet Romanesco gratin
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 600 g Pork tenderloin; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 1 kg) large or 2 medium sized heads Romanesco; 125 g Whipped cream; 6 TABLESPOONS White wine; 1 package Sauce powder "Sauce Hollandaise" for 125 g butter (1/4 l sauce); 30 g Butter; 50 g Gouda cheese; 1 Tomato; 7-10 Tbsp Tomato and basil; 7-10 Tbsp Grease

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

600 g Pork tenderloin
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 1 kg) large or 2 medium sized heads Romanesco
125 g Whipped cream
6 TABLESPOONS White wine
1 package Sauce powder "Sauce Hollandaise" for 125 g butter (1/4 l sauce)
30 g Butter
50 g Gouda cheese
1 Tomato
7-10 Tbsp Tomato and basil
7-10 Tbsp Grease

Directions

1
Wash the meat, dab dry and cut into 12 medallions of 50 g each. Heat oil in a pan and fry meat on both sides until golden brown. Season with salt and pepper. Set aside.
2
Romanesco clean, wash and cut into florets. Cook in boiling salted water for 2 minutes. Drain, rinse and drain. Warm up cream, white wine and 125 ml water. Stir in sauce powder and bring to the boil.
3
Stir in butter. Grate cheese and stir into the sauce. Grease casserole dish. Put medallions and romanesco into the dish. Spread the sauce over them. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes.
4
Meanwhile, wash the tomato, quarter it, remove the seeds and cut into small cubes. Sprinkle casserole with tomato cubes and garnish with tomato wedges and basil.