Three kinds of fillet gratin
easy
45 mins
45 mins
Ingredients
- 1 bags (450 g/ 3-4 portions) frozen croquettes
- 800 g Broccoli
- 500 g Fillet of beef
- 250 - 300 g Pork tenderloin
- 250 - 300 g Turkey filet
- 25 g clarified butter
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 125 g Whipped cream
- 1 Hollandaise sauce bag
- 50 g Butter
- 75-100 g grated gruyère cheese
- 7-10 Tbsp fresh chervil and carambola
- baking paper
Directions
- 1
Preheat oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3). Spread the coquettes in one layer on a baking tray lined with baking paper, place in the preheated oven and bake for 18-22 minutes until crispy brown.
- 2
Turn once after 10 minutes. Clean, wash and cut broccoli into florets. Wash the fillets, dab dry and cut into 4 medallions each. Heat clarified butter in a large frying pan and fry the beef fillet medallions for 6-8 minutes while turning.
- 3
Add the pork and turkey medallions a little later and fry for 4-5 minutes while turning. Season medallions with salt and pepper and arrange on oven-proof plates or platters. Steam broccoli in little boiling salted water covered with a lid for 6-8 minutes.
- 4
In the meantime, put 1/8 litre of cold water and the cream in a pot and stir in the sauce powder. Bring to the boil while stirring and turn off the heat. Add cold butter in pieces, fold in well and then remove the sauce from the heat immediately.
- 5
Remove the finished croquettes from the oven and preheat the grill. Drain the broccoli, add to the fillets on the plates and spread the hollandaise sauce over them. Sprinkle with grated gruyère.
- 6
Slide plate or platter under the preheated grill and gratinate for approx. 5 minutes. Garnish with chervil leaves or carambolese (slices). Add croquettes extra.
Nutrition Facts
910 kcal
39 g
52 g
71 g
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