Pepper fillet pan with vegetables

Name: Pepper fillet pan with vegetables
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g Broccoli and carrots; 7-10 Tbsp salt, white pepper; 2 (approx. 600 g) Pork fillets; 2 TABLESPOONS oil, 1 onion; 2 tablespoons (30 g) butter/margarine; 3 tablespoons (30 g) flour, 1/8 l milk; 125 g Cream cheese; 7-10 Tbsp peppered; 1 pinch Sugar; 2-3 TABLESPOONS Cognac oder; 7-10 Tbsp Brandy

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g Broccoli and carrots
7-10 Tbsp salt, white pepper
2 (approx. 600 g) Pork fillets
2 TABLESPOONS oil, 1 onion
2 tablespoons (30 g) butter/margarine
3 tablespoons (30 g) flour, 1/8 l milk
125 g Cream cheese
7-10 Tbsp peppered
1 pinch Sugar
2-3 TABLESPOONS Cognac oder
7-10 Tbsp Brandy

Directions

1
Clean and wash broccoli and cut into florets. Peel and chop the stems. Peel, wash and slice carrots. Cook broccoli and carrots in 1/4 l boiling salted water for 6-8 minutes. Drain, collect the cooking water
2
If necessary, wash the fillets and pat them dry. Brown the meat in hot oil all around. Fry over medium heat for 12-15 minutes. Season and remove
3
Peel and chop the onion. Steam in hot fat until translucent. Sweat flour in it. Stir in vegetable water and milk, bring to the boil. Melt half the cheese in it. Season sauce with salt, sugar and possibly cognac
4
Arrange the vegetables in 4 small or 1 large casserole dish. Cut the fillets into slices and spread on top. Add the rest of the cheese in flakes. Pour sauce over the top and bake in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C / gas mark 3) for approx. 15 minutes