Fillet and vegetable stew à la feuermohn

Ingredients for 4 servings:

• 600 g pork fillet(s)
• 400 g potato(s), waxy
• 250 g broccoli
• 250 g cauliflower
• 100 g Gouda, freshly grated
• olive oil
• 100 ml white wine vinegar
• 100 ml white wine
• 2 tbsp chervil
• 2 tsp tarragon
• 1 shallot(s)
• 4 egg yolks
• 250 g butter
• 1 bunch of parsley
• Salt and pepper, freshly ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Wash the cauliflower and broccoli and cut into small florets. Peel the potatoes and cut into quarters. Cook the potatoes in salted water for about 20 minutes until tender. Blanch the cauliflower and broccoli in boiling salted water for about 10 minutes. Cut the pork fillet into medallions. Heat the oil in a pan and fry the medallions well on all sides. For the Béarnaise sauce, peel the shallot and dice it finely. Combine the white wine vinegar with the white wine, finely diced shallot, pepper, salt, chervil, and tarragon in a saucepan and bring to a boil. Then reduce the heat to low and reduce the volume by about half. Then beat the sauce with the egg yolks in a hot water bath. Melt the butter and add it to the sauce, stirring vigorously once more. Wash and chop the parsley, then add it to the sauce. Grease four small casserole dishes with oil and first arrange the potatoes in them. Arrange the vegetables on top. Place the fried medallions on top. Then drizzle with Béarnaise sauce and sprinkle with cheese. Bake in a preheated oven at 200°C for 5 minutes.