Fillet pan au gratin

Name: Fillet pan au gratin
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g Pork tenderloin; 7-10 Tbsp salt, white pepper; 2 TABLESPOONS Oil; 500 g Broccoli; 250 g ribbon noodles; 4 medium-sized tomatoes; 75 g blue cheese; 1/4 l clear soup; 200 ml Milk; 4 TABLESPOONS Whipped cream; 20 g Flour; 20 g butter/margarine; 50 g grated gouda; 1/2 bunch Chives

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g Pork tenderloin
7-10 Tbsp salt, white pepper
2 TABLESPOONS Oil
500 g Broccoli
250 g ribbon noodles
4 medium-sized tomatoes
75 g blue cheese
1/4 l clear soup
200 ml Milk
4 TABLESPOONS Whipped cream
20 g Flour
20 g butter/margarine
50 g grated gouda
1/2 bunch Chives

Directions

1
Dab the fillet dry and cut in half. Season with salt and pepper. Heat oil. Fry the meat for about 15 minutes.
2
Clean, wash and cut the broccoli into florets. Cook the pasta and brockoli in boiling salted water for 10 minutes
3
Clean, wash and slice the tomatoes. Dice blue cheese and boil it up with broth, milk and cream. Knead flour and fat, stir in pieces. Season to taste
4
Drain the pasta and broccoli. Pour into a flat ovenproof dish with the tomatoes. Cut the fillet into slices and place on top. Pour the sauce over it and sprinkle the Gouda
5
Bake in the preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for 15-20 minutes. Wash the chives, cut into small rolls and sprinkle over the top
6
Drink: white wine or beer