Summary

Ingredients

• 500 g broccoli
• Salt water
• salt and pepper
• 5 shallot (s) or
• 2 small onions
• 600 g pork fillet (s)
• 8 slices bacon
• 1 tablespoon oil
• 1 tablespoon honey, more liquid
• 150 ml white wine or broth
• 200 g crème fraîche
• 1 tablespoon mustard (Dijon mustard)
• 1 tablespoon mustard, sweeter
• 2 tablespoon butter for flakes butter
• some butter for the pan
• 2 slices toast
• 1 teaspoon herbs Provence

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Instructions

1. Trim, wash and cut the broccoli into florets. Cover and cook in a little salted water for about 5 minutes. Peel and chop the shallots.
2. Wash the fillet, pat dry. Cut into 8-10 medallions. Wrap each with 1 slice of bacon. Fry in hot oil for 2 - 3 minutes on each side. With pepper and possibly. Season salt, remove.
3. Sweat the shallots in the frying fat until translucent. Stir in the honey, caramelize lightly. Stir in the wine and bring to the boil. Remove the pan from the stove. Stir the creme fraîche and all the mustard into the sauce, season to taste.
4. Drain the broccoli and layer with the medallions in a greased baking dish. Pour the sauce over it. Debark the toast and roughly crumble it. Mix with the herbs. Sprinkle the medallions with it.
5. Spread 2 tablespoon butter in flakes over the top. Gratinate in a preheated oven (top / bottom heat: 228 ° C, convection: 200 ° C, gas: level 4) for about 10 minutes. Boiled potatoes taste good with it.