Gratin of celeriac with pork tenderloins

Name: gratin of celeriac with pork tenderloins
Total time: 40 min
Yield: 4
Ingredients: 190 ml meat fond; 2 tablespoon butter (); 500 gram tenderloin; 75 gram grated old cheese; 1 celeriac; 750 gram solid potatoes; 1 tablespoon horseradish; 1 tablespoon fine mustard; 250 ml cream; 250 ml milk; 40 gram flour; 55 gram butter; pepper and salt

Ingredients

Directions

Additional requirements: oven dish, mandolin or possibly a food processor.
Grease the oven dish.
Preheat the oven to 200 ° C.
Melt the butter in a saucepan over very low heat without coloring.
Add the flour and simmer for about five minutes; stir occasionally.
Add half of the milk and stir smooth with a whisk.
Add the other half when the mixture is hot again and stir again completely smooth.
Then add the cream.
Season with salt, white pepper, mustard and horseradish.
Peel the potatoes and celeriac.
Cut the celeriac into quarters.
Cut potatoes and celeriac into thin slices with a mandolin, food processor or large sharp knife.
Sprinkle with salt and mix with the horseradish sauce.
Put the mixture into the greased oven dish and press well.
Sprinkle with the cheese and bake forty to forty-five minutes in the oven.
Cut the pork tenderloin crosswise into two-and-a-half-inch medallions and sprinkle with salt.
In a heavy frying pan, let the butter turn light brown and bake the medallions until the core is rosé, in about five minutes.
Let rest in a warm place under aluminum foil.
Extinguish the pan with the fond and let it boil until it is flavored.
Serve the gratin with the meat and gravy.