Spring gratin with fillet
easy
90 mins
90 mins
Ingredients
- 1 Pointed cabbage (approx. 600 g)
- 1 bundle (approx. 500 g) Carrots
- 2 (approx. 600 g) Kohlrabi
- 600 g Pork tenderloin
- 7-10 Tbsp salt, pepper, 1-2 tablespoons of oil
- 2 tablespoons (30 g) + some butter/margarine
- 2 heaped tablespoons (40 g) Flour
- 100 g Whipped cream
- 2-3 TABLESPOONS Lemon juice
- 7-10 Tbsp Chervil, basil,
- 7-10 Tbsp Lemon balm and lemon or lime slice
- 7-10 Tbsp to garnish
Directions
- 1
Clean or peel the vegetables (possibly leave some carrot green) and wash them. Cut the pointed cabbage into quarters, cut out the stalk. Cut the cabbage into large pieces. Halve carrots and cut kohlrabi into slices
- 2
Dab fillet dry, season. Fry in hot oil until golden brown all around. Then fry over a low to medium heat for a further 12-15 minutes. Remove. Deglaze the meat with approx. 200 ml water, set aside
- 3
In the meantime, boil up about 1/2 l of lightly salted water in a wide pot. Cover the carrots and kohlrabi and cook for about 15 minutes. Add cabbage after about 5 minutes. Drain the vegetables. Collect the stock
- 4
Heat 2 tablespoons of fat and sauté the flour in it. Stir in cream, roast and vegetable stock, bring to the boil. Simmer for about 5 minutes. Season to taste with salt, pepper and lemon
- 5
Cut the fillet into thick slices. Spread with the vegetables in a flat greased casserole dish. Pour sauce over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for approx. 20 minutes. Garnish if necessary. Served with: new potato
Nutrition Facts
470 kcal
21 g
22 g
43 g
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