Baked Fillet Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g pork fillet (s)
- 2 tablespoons oil
- 500 g broccoli
- 250 g ribbon noodles
- 4 medium tomato (s)
- 75 g mushroom cheese
- 0.25 liter ¼ broth, clear
- 200 ml milk
- 4 tablespoon whipped cream
- 20 g flour
- 20 g butter or mararine
- 50 g cheese (rated Gouda cheese)
- 0.5 ½ bunch chives
- Salt and pepper, whiter
Print Recipe
Pin Recipe Instructions
- Pat the fillet dry and cut in half. Season with salt and pepper. Heat the oil. Fry the meat in it for about 15 minutes.
- Clean, wash and cut the broccoli into florets. Cook the pasta and broccoli in boiling salted water for 10 minutes.
- Clean and wash tomatoes and cut into wedges. Dice the noble mushroom cheese and bring to the boil with the stock, milk and cream. Knead the flour and fat, stir in pieces. To taste.
- Drain the pasta and broccoli. Put the tomatoes in a flat ovenproof dish. Cut the fillet into slices and place on top. Pour the sauce over and sprinkle the Gouda over it.
- Bake in a preheated oven (electric stove: 200 C / convection: 175 C / gas: level 3) for 15 to 20 minutes. Wash the chives, cut into rolls and sprinkle over them.
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