Pork fillet in Béarnaise sauce

What you need
  • Pork fillet
  • Any vegetables (e.g. carrots, Brussels sprouts, chicory, spring onions, etc.)
  • Béarnaise sauce (= Hollandaise sauce + tarragon + tarragon vinegar + chervil)
  • 8 cm tartlet
  • Salt and pepper

Season the pork fillet, before cooking or grilling it so that the meat stays pink. Clean and cook and/or sweat all the vegetables until tender, pour them into the tartlet, add a splash of olive oil/knob of butter and bake in the oven for a few minutes. Slice the meat and arrange it on a plate with a vegetable tartlet and cover with sauce.