Beef And Pork Medallions With Vegetables And Béchamel Sauce - cooking recipe

Ingredients

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

Preparation

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.
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.
Preheat oven to 400\u00b0F. 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.