Filet slices au gratin with creamy spinach

Name: Filet slices au gratin with creamy spinach
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 medium onion; 1 Garlic clove; 2 TABLESPOONS Oil; 1/2 package (225 g) Frozen leaf spinach; 1 (approx. 350 g) Pork tenderloin; 7-10 Tbsp salt, pepper, nutmeg; 8 (à 25 g) thicker slices; 1 (approx. 200 g) Baguette-Brot; 2 TABLESPOONS Fresh cream

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 medium onion
1 Garlic clove
2 TABLESPOONS Oil
1/2 package (225 g) Frozen leaf spinach
1 (approx. 350 g) Pork tenderloin
7-10 Tbsp salt, pepper, nutmeg
8 (à 25 g) thicker slices
1 (approx. 200 g) Baguette-Brot
2 TABLESPOONS Fresh cream

Directions

1
Peel and chop the onion and garlic. Heat 1 tablespoon of oil. Sauté onion and garlic in it. Add spinach unfrozen and 8 tablespoons of water. Steam covered for 10-15 minutes.
2
Heat 1 tablespoon of oil in a frying pan. Dab the fillet dry, cut it into 8 slices and fry it for about 2 minutes on each side. Season with salt and pepper. Take out
3
Cheese rind. Cut bread into 8 diagonal slices and place on a baking tray. Stir crème fraiche into the spinach. Season to taste with salt, pepper and nutmeg
4
Cover breads with spinach, fillet and cheese. Bake under the hot grill for 2-3 minutes or in a preheated oven at the highest setting for approx. 5 minutes