Fillet Vegetable Gratin

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry. Wrap with bacon. Heat oil in an ovenproof pan or a flat roasting pan. Fry the meat for about 10 minutes, turning it over. Cook in a preheated oven (electric cooker: 125 °C/ convection oven: 100 °C/ gas: level 1) for approx. 30 minutes. Wash the asparagus, cut off the woody ends and cut the stalks in half.

2. 2

   Peel, wash and slice the carrots. Peel, halve and slice the kohlrabi. Cook in boiling salted water for about 4 minutes. For the sauce, stir the contents of the bag into 100 ml cold water with a whisk. Bring to the boil briefly while stirring. Turn off the heat. Cut butter into pieces and fold in. Stir in cream and lime juice. Cut meat into 8 slices. Put vegetables and meat in an ovenproof dish. Pour sauce over them.

3. 3

   Turn off the heat. Cut butter into pieces and fold in. Stir in cream and lime juice. Cut meat into 8 slices. Put vegetables and meat in an ovenproof dish. Pour sauce over them. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. Garnish with chervil

4. 4

   Preparation time approx. 1 hour 10 minutes

Nutrition Facts

KCAL
560 kcal

CARBS
13 g

FATS
34 g

PROTEINS
49 g