Fillet gratin with Calvados cream

Name: Fillet gratin with Calvados cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 800 g waxy potatoes; 2 medium-sized onions; 750 g Pork tenderloin; 2 TABLESPOONS + some oil; 7-10 Tbsp Salt Pepper; 2 coated tbsp. flour; 4-5 Tbsp Calvados or Cognac (French apple brandy); 200 g Whipped cream; 1-2 TEASPOONS clear soup; 75-100 g Gouda or Comté; 4-6 Stem(s) Thyme

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

800 g waxy potatoes
2 medium-sized onions
750 g Pork tenderloin
2 TABLESPOONS + some oil
7-10 Tbsp Salt Pepper
2 coated tbsp. flour
4-5 Tbsp Calvados or Cognac (French apple brandy)
200 g Whipped cream
1-2 TEASPOONS clear soup
75-100 g Gouda or Comté
4-6 Stem(s) Thyme

Directions

1
Wash the potatoes and cook covered for about 20 minutes. Quench, peel and let cool
2
Onions peel, finely dice. Wash the fillet, dab dry. Fry them in 2 tablespoons of hot oil all around for about 10 minutes. Season with salt and pepper, remove
3
Fry the onions in hot frying fat. Sweat flour in it. Stir in Calvados, 3/8 l water, cream and stock. Bring to the boil and simmer for about 5 minutes
4
Finely grate the cheese. Wash the thyme, remove the leaves. Cut potatoes and meat into slices and layer them in a greased casserole dish. Pour over the Calvados cream and sprinkle with thyme and cheese
5
Bake the gratin in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 25 minutes. Feldsalad tastes good with it
6
Drink: cool white wine