Beef And Pork Medallions With Vegetables And Béchamel Sauce

• 1 kg potatoes, peeled and halved
• 1 kg asparagus, peeled and woody ends removed
• 1 medium romanesco broccoli, cut into florets
• 30 g butter
• 1 small onion, diced finely
• 30 g plain flour
• 150 g cream
• 350 ml vegetable stock
• 125 g gouda cheese, grated
• 2 tbsp oil
• 400 g pork fillet, cut into medallions
• 600 g beef fillet, cut into medallions
• 6 stalks chopped parsley, for garnsih

1. For the vegetables, cook potatoes in boiling salted water for 20 mins, drain and set aside. Cook asparagus in boiling salted water with 1 tsp sugar for 12-15 mins, drain and set aside. Cook romanesco in boiling salted water for 10-12 mins, drain and set aside.
2. For the sauce, melt butter in a pan over medium heat and sweat onion until translucent. Add flour then gradually add cream and stock, stirring. Add 2 oz cheese and season. Bring to a boil then remove from heat and set aside.
3. Preheat oven to 400u0b0F. Heat oil in a frying pan and and sear each pork and beef medallion for 2-3 mins on both sides. Season. Place in an ovenproof dish with the vegetables and potatoes. Cover with sauce then sprinkle remaining cheese on top and bake for 15-18 mins. Serve garnished with chopped parsley.

potatoes, broccoli, butter, onion, flour, cream, vegetable stock, gouda cheese, oil, pork fillet, beef fillet, parsley

Taken from recipes-plus.com/api/v2.0/recipes/19676 (may not work)