Fillet vegetable pans

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel and wash the kohlrabi and carrots. Cut kohlrabi into thin slices and carrots into slices. Clean and wash the mangetouts. Wash and peel asparagus and cut off woody ends

2. 2

   Cook the asparagus in boiling, lightly salted water covered with a little sugar for 12-15 minutes. Steam kohlrabi and carrots in little boiling salted water covered with a lid for 8-10 minutes. Add the sugar snap peas about 5 minutes before the end of the cooking time.

3. 3

   Wash the parsley, shake dry and pluck the leaves. Dab the fillet dry and cut into 8 medallions. Place 2-3 leaves of parsley on each medallion and wrap 1 slice of bacon around each

4. 4

   Lift out the asparagus. Let 1/8 l stock cool down. Drain remaining vegetables. Arrange everything in portions in 4 small ovenproof pans or in a large casserole dish

5. 5

   Season medallions with pepper and fry in hot oil for 5-6 minutes

6. 6

   Stir the sauce powder into the asparagus stock, bring to the boil. Add cream and bring to the boil, then remove from the heat. Beat the butter (less than indicated on the packet) in pieces. Season to taste with salt and pepper

7. 7

   Place the meat on the vegetables and pour the sauce over them. Bake in the preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for 10-15 minutes. Wash the chervil and remove the leaves. Sprinkle over the fillet pans. Serve with boiled potatoes

Nutrition Facts

KCAL
540 kcal

CARBS
18 g

FATS
33 g

PROTEINS
40 g