Fillet gratin

Ingredients for 6 servings:

• 1 ½ kg pork fillet(s) or chicken fillet
• 500 g mushrooms
• 250 g chanterelles, or
• 370 ml chanterelles, in a jar
• 1 m.-sized onion(s)
• 1 tsp thyme, dried
• 2 tbsp oil
• 5 tbsp whipped cream
• 125 ml water
• 1 sachet of hollandaise sauce
• 75 g butter
• Salt
• White pepper, freshly ground

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

with mushroom hollandaise sauce

Clean and slice the mushrooms. Shake or brush fresh chanterelles thoroughly, rub them lightly with kitchen paper, or drain jarred chanterelles thoroughly. Peel and finely dice the onion. Wash the fillets and pat dry. If using fresh thyme, use about half a pot; wash and remove the stalks. Heat oil in a large pan. Add the fillets and sear them vigorously on all sides. Season with salt and pepper. Remove the meat and let it rest, wrapped in aluminum foil. Sear the onion, mushrooms, and thyme vigorously in the hot cooking fat. Season with salt and pepper. Pour the cream and 125 ml water into a small saucepan. Stir in the sauce mix and slowly bring to a boil, stirring constantly. Cut 75 g butter into pieces. Gradually whisk it into the sauce over low heat. Cut the fillets into slices and arrange them fan-shaped in a greased gratin dish. A tart pan, approximately 30 cm in diameter, is ideal for this. Add the mushrooms to the hollandaise sauce, fold in, and season again with salt and pepper. Pour the mixture over the fillets. Bake the gratin in a preheated oven at 225°C (top and bottom heat) or 200°C (fan oven) for approximately 15 minutes. If using fresh thyme, garnish with a few leaves. Rösti, broccoli, or broad beans are suitable as a side dish.