John Myers
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Asparagus Fillet Gratin
The perfect asparagus fillet gratin recipe with a picture and simple step-by-step instructions.
Au gratin
- 4 Rods Green asparagus
- 250 g Pork tenderloin
- 200 ml Whipped cream
- 4 piece Eggs
for seasoning
- Salt, pepper, paprika powder
for garnish
- Garden cress
- Peel both types of asparagus (green only in the lower third), cut off the woody ends and steam for about 12 to 15 minutes. Then fry in a pan with a little oil for 8 to 10 minutes (so that it loses water). Cut the pork fillet into centimeter-thick medallions and fry briefly on each side in the hot steak pan.
- Place green and white asparagus spears alternately in a baking dish. Put the medallions on top. Preheat the oven to 200 ° C. Mix the cream, eggs and spices well (add other spices if you like). Pour the cream mixture over the asparagus and meat. Cook in the oven for about 30 minutes.
- Take the mold out of the oven and let it cool down briefly. Cut the cress from the bed and sprinkle over the gratin.
- I just enjoy it as described. If you like, you can also serve farmhouse bread or potato slices with the gratin.
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