Medallions au gratin in a bed of vegetables

Name: Medallions au gratin in a bed of vegetables
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Broccoli; 1 TABLESPOON Vegetable broth (instant); 300 g frozen "Parisian carrots"; 500 g Pork tenderloin; 2 TABLESPOONS oil, salt, white pepper; 150 g shallots or; 7-10 Tbsp small onions; 2 tablespoons (30 g) + 1 tablespoon butter; 2 tablespoons (30 g) Flour; 200 g Whipped cream; 7-10 Tbsp Grease; 1-2 TABLESPOONS Breadcrumbs

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g Broccoli
1 TABLESPOON Vegetable broth (instant)
300 g frozen "Parisian carrots"
500 g Pork tenderloin
2 TABLESPOONS oil, salt, white pepper
150 g shallots or
7-10 Tbsp small onions
2 tablespoons (30 g) + 1 tablespoon butter
2 tablespoons (30 g) Flour
200 g Whipped cream
7-10 Tbsp Grease
1-2 TABLESPOONS Breadcrumbs

Directions

1
Clean and wash broccoli and cut into florets. Boil 1/2 l water with broth. Cook the broccoli for 4-5 minutes. Add the carrots, bring everything to the boil and add another approx
2
Cook for 5 minutes. Drain the vegetables, catch the broth
3
Dab the fillet dry and cut into 1 cm thin slices. Heat the oil. Fry the medallions for about 1 minute on each side, season
4
Peel, halve or quarter the shallots. Heat 2 tablespoons of butter. Sauté shallots in it. Sprinkle with flour and sweat. Stir in stock and cream. Simmer for 3-5 minutes. Season to taste
5
Put the vegetables and meat in a greased baking dish. Pour sauce over it. Add 1 tablespoon butter in flakes and crumbs. Place in a preheated oven (electric cooker:
6
225 °C / circulating air: 200 °C / gas: stage 4) Bake for 10-15 minutes. Rösti taste good with this
7
Drink: cool white wine