Fillet Au Gratin with Calvados Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g potato (s), waxy
- 2 medium onion (s)
- 750 g pork fillet (s)
- 2 tablespoons oil
- some oil for the mold
- 2 tablespoon, leveled flour
- salt and pepper
- 200 g whipped cream
- 4 tablespoon calvados or cognac
- 1 teaspoon broth, clear
- 4 stalks thyme
- 75 g cheese (Gouda or Comté), in one piece
Print Recipe
Pin Recipe Instructions
- Wash the potatoes and cook for about 20 minutes. Quench and peel, let cool. Peel the onions and cut into fine cubes. Clean the fillet and pat dry.
- Fry vigorously in 2 tablespoons of hot oil for about 10 minutes. Season with salt and pepper. Remove. Fry the onion in the hot frying fat. Sweat the flour in it. Pour 3/8 l of water, cream, calvados and broth and stir. Bring to the boil and simmer for about 5 minutes.
- Finely grate the cheese. Wash the thyme and pick off the leaves. Slice the potatoes and meat and layer them in an oiled baking dish. I put the potato slices as a wreath in the baking dish and the meat in the middle. Pour the calvado sauce over it and sprinkle with cheese and thyme.
- Bake in a preheated oven (top / bottom heat: 200 ° C, convection: 175 ° C, gas: level 3) for about 25 minutes. This goes well with lamb`s lettuce and a cool glass of cider.
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