Tender Mignon Roast with Roquefort Mashed Potatoes

Name: Tender Mignon Roast with Roquefort Mashed Potatoes
Yield: 6
Ingredients: 6 tender mignon medallions; 1 kg of potatoes; 20 g of butter; 1 liter of fresh cream; 300 g of grated Parmesan cheese; Salt, black pepper, and nutmeg to taste.; Sauce:; 600 ml of fresh cream; 250 g of Roquefort cheese crumbles.

1
6 tender mignon medallions
2
1 kg of potatoes
3
20 g of butter
4
1 liter of fresh cream
5
300 g of grated Parmesan cheese
6
Salt, black pepper, and nutmeg to taste.
7
Sauce:
8
600 ml of fresh cream
9
250 g of Roquefort cheese crumbles.

Ingredients

1
6 tender mignon medallions
2
1 kg of potatoes
3
20 g of butter
4
1 liter of fresh cream
5
300 g of grated Parmesan cheese
6
Salt, black pepper, and nutmeg to taste.
7
Sauce:
8
600 ml of fresh cream
9
250 g of Roquefort cheese crumbles.

Directions

1
Butter a 30 cm mold
2
Peel the potatoes and cut them into slices
3
Brush the mold with a little tempered cream and layer it until all ingredients are used up, then bake for about 40 minutes
4
Check if the potatoes are tender
5
If they are, sprinkle with Parmesan cheese and bake to brown
6
Tender Mignon:
7
Heat the butter, add the medallions, and brown in a medium oven until desired
8
Sauce:
9
Mix cream with Roquefort cheese
10
Simmer over low heat until the cheese melts
11
Assembly:
12
Place the sauce on plates, serve with the roasted meat and mashed potatoes.