Sirloin au gratin on bean vegetables
easy
90 mins
90 mins
Ingredients
- 75 g separated tomatoes in oil (glass)
- 3 medium-sized onions
- 3 TABLESPOONS Olive oil
- 7-10 Tbsp Pepper
- 7-10 Tbsp Salt
- 1⁄2 bunch/pot of basil
- 600 g Pork tenderloin
- 8 discs Pancetta or Bacon
- 2–3 Garlic cloves
- 5 Stem(s) Thyme
- 3 (approx. 750 g) Meat Tomatoes
- 1 TABLESPOON Tomato paste
- 100–125 g Whipped cream
- 1 TEASPOON clear soup
- 2 can(s) (425 ml each) large white beans
- 75 g Ciabatta
- 2-3 TABLESPOONS Butter
- 25 g grated parmesan
Directions
- 1
Drain the dried tomatoes, dice finely. Peel onions. 1⁄2 Finely dice the onion, fry with the dried tomatoes in 1 tbsp. hot oil. Season with pepper. Wash basil, chop finely and fold in.
- 2
Dab the fillets dry and cut them into 8 medallions. Cut one pocket in each. Fill with the tomato mixture. Wrap with bacon.
- 3
Peel and chop the garlic. Chop the rest of the onions roughly. Thyme wash, pluck. Carve the beef tomatoes, blanch and quench. Skin and dice the tomatoes.
- 4
Fry the medallions in 2 tablespoons of hot oil on each side for about 3 minutes. Season with pepper and possibly salt, remove. Fry coarse diced onions and garlic in hot frying fat. Add tomato paste and sauté.
- 5
Add tomato cubes, thyme, approx. 1⁄8 l water, cream and stock. Rinse beans, drain and add. Bring everything to the boil and simmer for about 5 minutes. Season to taste.
- 6
Tearing bread. Toast in hot butter, take out. Pour vegetables into an ovenproof dish, place medallions on top. Sprinkle with bread crumbs and parmesan. Gratinate in a preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for 10-15 minutes.
- 7
Served with roast potatoes. Drink: strong red wine.
Nutrition Facts
660 kcal
33 g
35 g
48 g
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