Fillet steak with grainy mustard sauce and gnocchi

Name: Fillet steak with grainy mustard sauce and gnocchi
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Spring onions; 500 g Pork tenderloin; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 ml apple juice; 150 ml Vegetable broth; 150 g Fresh cream; 2 TABLESPOONS grainy mustard; 1 pinch Sugar; 25 g Butter; 2 packages (250 g each) fresh gnocchi (cooling shelf)

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Spring onions
500 g Pork tenderloin
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 ml apple juice
150 ml Vegetable broth
150 g Fresh cream
2 TABLESPOONS grainy mustard
1 pinch Sugar
25 g Butter
2 packages (250 g each) fresh gnocchi (cooling shelf)

Directions

1
Clean and wash spring onions and cut into fine rings. Wash the meat, dab dry and cut into 4 medallions. Heat the oil in a pan, fry the meat for about 2 minutes on each side, season with salt and pepper, remove and keep warm
2
Add spring onions, except for 2 tbsp. for sprinkling, to the frying fat and fry while turning. Deglaze with apple juice and stock, bring to the boil, stir in crème fraîche and mustard, bring to the boil and simmer for 3-4 minutes at low heat. Then season to taste with salt, pepper and sugar
3
Melt the butter in a pan and fry the gnocchi for about 5 minutes while turning. Add the gnocchi to the sauce. Arrange meat and sauce with gnocchi on plates. Sprinkle with spring onions