Pepper Fillet Pan with Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 pork fillet (s) (approx. 750g)
- 500 g carrot (s)
- 500 g broccoli
- 1 onion (s)
- 1 packet cream cheese with pepper
- 125 ml milk
- 2 tablespoon butter
- 3 tablespoon flour
- 4 tablespoon cognac
- salt and pepper
- Vegetable broth
- oil
Print Recipe
Pin Recipe Instructions
- Divide the broccoli into florets, cut the carrots into slices. Cook the vegetables in a good 250 ml vegetable stock for about 6-8 minutes. Drain and collect the cooking water (used for the sauce).
- Cut the fillets into medallions and season. Sear vigorously in hot oil and continue cooking over medium heat for another 2-3 minutes.
- Take the meat out of the pan. Steam the diced onion until translucent, sweat the flour. Stir in the vegetable water and milk and bring to the boil.
- Melt half of the cheese in the sauce and season with the cognac, salt and pepper.
- Divide the vegetables in 4 small or 1 large casserole dish. Place the fillet slices on top. Place a slice of the pepper cheese on each fillet slice and pour the sauce over it.
- Bake in the preheated oven for about 15 minutes. (Convection 175 ° / electric oven 200 °)
- Great hash browns and a glass of cool white wine go well with it
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