Co-funded by the Creative Europe Programme of the European Union
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POTATO AND ROOT VEGETABLE GRATIN WITH TENDERLOIN PORK STEAK

Ingredients for 4

  • 5 floury potatoes (e.g. Rooster) (approximately 600g)
  • 400g parsnip, peeled and sliced
  • 400g celeriac
  • 2 litres milk
  • A little grated nutmeg
  • ½ head of broccoli
  • 150g grated cheese
  • ½ cup of chives, chopped
  • 1.5kg pork steak
  • 50g butter
  • Salt and freshly ground black pepper
Cooking time: 45 MIN
  1. Cut the peeled potatoes into 2 cm cubes. Do the same with the parsnip and celeriac.
  2. Cook the potatoes together with the parsnip and celeriac al dente in the milk seasoned with nutmeg, salt and pepper.
  3. Remove the potatoes and vegetables from the milk. Keep the milk.
  4. Cut the broccoli into florets and blanch it in lightly salted boiling water. Drain under cold running water.
  5. Mix the potatoes and vegetables and put on an oven tray.
  6. Top with a spoonful of the remaining milk and sprinkle with the cheese.
  7. Grill for 10 minutes in an oven preheated to Gas Mark 8, 230°C (450°F). Finish with chopped chives.
  8. Meanwhile season the pork tenderloin with salt and pepper.
  9. Briefly fry on all sides in a little butter for a nice crust.
  10. Then cook in the oven preheated to Gas Mark 4, 180°C (350°F) for about 10 minutes.

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