Fillet gratin with chanterelle cream

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
4 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 4
  • 1 kg waxy potatoes
  • 300 g Chanterelles
  • 1 medium onion
  • 5-6 Stem(s) Thyme
  • 500 g Pork tenderloin
  • 1-2 TABLESPOONS Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 3-4 Tbsp + some butter
  • 1 (15 g) easy go. Tbsp. flour
  • 150 g Whipped cream
  • 1 TEASPOON Vegetable broth
  • 2 discs Toast

Directions

  1. 1

    Wash the potatoes and cook covered for about 20 minutes. Quench, peel and let cool

  2. 2

    Clean the chanterelles, wash them if necessary and cut them smaller depending on their size. Peel and finely chop the onion. Wash the thyme, remove the leaves

  3. 3

    Dab the fillet dry. Heat the oil in a large pan. Fry the fillet in it for about 5 minutes until it is well done. Season with salt and pepper, remove

  4. 4

    Heat 1-2 tablespoons of butter in the frying fat. Sauté onion in it until transparent. Add chanterelles and fry for about 5 minutes. Season with salt, pepper and thyme. Dust with flour and sauté briefly. Stir in about 300 ml water, cream and stock. Bring to the boil and simmer for about 5 minutes. Season to taste with salt and pepper

  5. 5

    Dice the potatoes and place them as a wreath on a greased ovenproof deep dish or in a flat casserole dish. Cut the fillet open and place it in the middle. Pour cream of mushroom on top

  6. 6

    If necessary, remove the crusts from the toast and crumble finely. Fry in 2 tbsp. hot butter until golden brown. Spread on the mushrooms. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for 20-25 minutes

  7. 7

    Drink: cool white wine

Nutrition Facts

KCAL
600 kcal
CARBS
49 g
FATS
27 g
PROTEINS
36 g

Categories & Tags

Main DishesMeatPork