Medallions au gratin on green beans

Name: Medallions au gratin on green beans
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 750 g green beans; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Butter; 1/2 bunch Parsley; 4-5 Stem(s) Thyme; 1 medium onion; 2 (30 g) slightly heaped tbsp. flour; 1/4 l Milk; 1 TEASPOON Vegetable broth; 75-100 g Gorgonzola; 600 g Pork tenderloin; 10-12 discs (approx. 100 g) Bacon (breakfast bacon); 1-2 TABLESPOONS Oil

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

750 g green beans
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Butter
1/2 bunch Parsley
4-5 Stem(s) Thyme
1 medium onion
2 (30 g) slightly heaped tbsp. flour
1/4 l Milk
1 TEASPOON Vegetable broth
75-100 g Gorgonzola
600 g Pork tenderloin
10-12 discs (approx. 100 g) Bacon (breakfast bacon)
1-2 TABLESPOONS Oil

Directions

1
Clean the beans, wash them and break through once. Steam them covered in little boiling salted water for about 15 minutes. Drain the beans, pepper them and melt about half of the butter in them. Cover and set aside
2
In the meantime, wash the herbs, shake them dry and chop them except for a little. Peel and finely chop the onion
3
Heat the remaining butter. Sauté the onion cubes in it. Add flour and sweat briefly. Stir in 1/4 l water, milk, stock and chopped herbs, bring to the boil. Simmer sauce for about 5 minutes. Stir from time to time. Chop gorgonzola and melt in the sauce. Season to taste
4
Wash the fillets, dab dry and cut into 10-12 medallions. Wrap 1 slice of bacon around each medallion. Fry the medallions in hot oil on each side for about 2 minutes. Season and remove. Dissolve the roast with a little water and stir into the gorgonzola sauce
5
Spread the beans in a flat ovenproof dish. Place medallions on top. Pour gorgonzola sauce over them. Bake in the preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for approx. 25 minutes. Garnish with the rest of the herbs. Serve with new potatoes