Leek au gratin with filet
easy
50 mins
50 mins
Ingredients
- 500 g Potatoes
- 500 g Celeriac
- 7-10 Tbsp Salt
- 4 Leek sticks (leek; approx. 200 g each)
- 30 g grated parmesan cheese
- 2 tablespoons (20 g) Breadcrumbs
- 2 tablespoons (40 g) Butter or margarine
- 400 g Pork tenderloin
- 2 TABLESPOONS Oil
- 7-10 Tbsp coarse pepper to sprinkle
- 4-5 Stem(s) fresher or
- 1/2 TEASPOON dried marjoram
Directions
- 1
Peel, wash and chop the potatoes and celery. Cover them and steam them together in a little boiling salted water for about 25 minutes. Clean, wash and cut the leek into pieces of about 10 centimetres.
- 2
Steam leek in little boiling salted water for about 10 minutes. Drain and place in an ovenproof dish. Mix parmesan cheese, breadcrumbs and fat and add in flakes. Bake in a preheated oven (electric: 225 ° C/ gas: level 4) for 5-8 minutes.
- 3
Wash the pork tenderloin and pat dry. Cut small steaks (medallions) from it. Heat the oil. Fry the steaks on each side for 3-4 minutes. Season with salt and pepper. Drain the potatoes and celery, collecting the liquid.
- 4
Mash the vegetables, gradually adding a little vegetable water until the puree becomes creamy. Season with salt and pepper. Wash and chop the marjoram and stir in, except for a little garnish. Serve leek, steaks and puree together.
More Delicious Recipes
