John Myers
Fillet Au Gratin on Winter Vegetables
The perfect fillet au gratin on winter vegetables recipe with a picture and simple step-by-step instructions.
- 2 size Carrots
- 1 Pointed cabbage, approx. 500 g
- 2 medium sized Onions
- 2 tbsp Butter
- Salt pepper
- 2 Pork fillets á approx. 600 g
- 2 tbsp Clarified butter
- 200 g Whipped cream
- 125 g Gorgonzola, without mascarpone
- 75 g Grated Gouda
- Peel and finely dice the onion. Peel, wash and slice the carrots, cut the pointed cabbage into strips, wash and drain.
- Heat the butter in a saucepan. Sauté onions, pointed cabbage and carrots in it. Season with salt and pepper. Pour in about 100 ml of vegetable stock, bring to the boil and cook covered for about 10 minutes.
- Preheat the grill of the oven to 240 ° C. Wash the fillets, pat dry and cut into approx. 12 medallions. Heat clarified butter in a pan. Fry the medallions in it for about 2 minutes on each side. Season with salt and pepper. Remove. Bring the cream and 100 ml water to the boil in the hot frying fat, melt the Gorgonzola in it, season with pepper.
- Spread the vegetables in a greased casserole dish and place the medallions on top. Pour the Gorgonzo cream on top and sprinkle with grated Gouda cheese. Gratinate under the preheated grill for about 5 minutes. A hearty farmer’s bread or boiled potatoes goes well with it.
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