Ratsherrenpfännchen au gratin with Jäger-Hollandaise sauce

Name: Ratsherrenpfännchen au gratin with Jäger-Hollandaise sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 stalk of leeks; 800 g small mushrooms; 400 g Turkey breast fillet; 400 g Pork tenderloin; 400 g Fillet of beef; 2 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 1 Bag "Preparation for Sauce Hollandaise"; 125 g cold butter; 100 g medieval Gouda (piece)

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 stalk of leeks
800 g small mushrooms
400 g Turkey breast fillet
400 g Pork tenderloin
400 g Fillet of beef
2 TABLESPOONS Oil
7-10 Tbsp salt, pepper
1 Bag "Preparation for Sauce Hollandaise"
125 g cold butter
100 g medieval Gouda (piece)

Directions

1
Clean, wash and cut the leek into rings. Clean and wash mushrooms. Wash turkey breast, dab all meat dry. Cut turkey breast into 8, pork and beef fillet into 4 slices each.
2
Heat 1 tablespoon of oil in a frying pan. Fry the meat in it in portions on each side for about 2 minutes. Season with salt and pepper. Take out.
3
Heat 1 tablespoon of oil in the frying fat. Sauté the mushrooms in it for about 5 minutes. Add leek and fry for about 2 minutes. Arrange the vegetables in four small greased ramekins or a large dish.
4
Deglaze the frying set with 1⁄8 l cold water. Stir in sauce powder and bring to the boil while stirring. Beat butter in pieces. Pour sauce over the vegetables. Place 2 slices of turkey filet and 1 slice of beef and 1 slice of pork filet on top.
5
Coarsely grate the cheese and sprinkle over it. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 20 minutes. Schupfnudeln are delicious with it.