Summary

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

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Instructions

1. 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).
2. Cut the fillets into medallions and season. Sear vigorously in hot oil and continue cooking over medium heat for another 2-3 minutes.
3. 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.
4. Melt half of the cheese in the sauce and season with the cognac, salt and pepper.
5. 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.
6. Bake in the preheated oven for about 15 minutes. (Convection 175 ° / electric oven 200 °)
7. Great hash browns and a glass of cool white wine go well with it