Pork tenderloin gratin with potatoes and cheese sauce
The first step in making pork tenderloin gratin with potatoes and cheese sauce is to cut the potatoes into thin slices with a kitchen planer, then salt them. Let them stand for 10 minutes, then pour off the juice and squeeze them out.
For the cheese sauce, melt the butter in a pressure cooker or saucepan, add the flour, stir for half a minute, then gradually pour in the milk and add the grated cheddar. When the cheese has melted, season with beer, salt and grate in the nutmeg.
Season the venison with salt and pepper and fry in a very hot pan in oil for about 1.5 minutes on each side until nicely browned, then place in the oven at 180 degrees next to the gratin for 4-6 minutes, depending on the level of doneness. I prefer 4 minutes.)
When the meat is cooked, remove it from the oven and add butter to it, which you then drizzle over the meat on the stove after it has melted. This time should not be more than a minute, but it is okay if it is less. When serving, sprinkle with freshly chopped chives and smoked paprika.
