John Myers
Medallions Au Gratin with Almond Broccoli
The perfect medallions au gratin with almond broccoli recipe with a picture and simple step-by-step instructions.
- 500 g Broccoli
- 3 small Tomatoes
- 4 Discs Raclette cheese, approx. 180 g
- 750 g Pork tenderloin
- Salt pepper
- 2 tbsp Oil
- Some dried marjoram
- 2 tbsp Butter
- 3 tbsp Flaked almonds
- Preheat the oven grill. Clean and wash broccoli and cut into florets. Wash tomatoes and cut into 8-12 slices. Halve the cheese slices. Pat the fillet dry and, depending on the size, cut into 8-12 medallions. Season with salt and pepper.
- Heat the oil in a coated pan. Fry medallions vigorously for 3-4 minutes. Take out, place in a flat baking dish and season with marjoram. Top with tomatoes and cheese. Cook the broccoli in boiling salted water for about 5 minutes.
- Melt the butter in a pan and roast the flaked almonds until golden brown. Bake medallions under the hot grill for 3-4 minutes. Drain the broccoli and mix with the almond butter. Serve everything. White bread tastes good with it.
- Tip 4: I served puff pastry grissini with it.
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