Steak gratin with apricots and Gruyère

Total time: 32m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 463 Kcal, 42g Protein, 8g Carbohydrates, 28g Fat


  • 0.5 tsp. salt
  • 8 pork cutlets (je ca. 70 g, z.B. Nierstück)
  • a little pepper from the mill
  • 1 tbsp. mild mustard
  • oil to fry
  • 300 g apricots
  • 0.5 dl white wine or apple juice
  • 200 g strongly-flavoured Gruyère (Surchoix)


  • Season the steaks and coat with mustard. Heat the oil in a non-stick frying pan, fry the steaks for approx. 3 mins. on each side, remove from the pan. Pour the wine into the pan, bring to the boil and scrape to loosen browned bits.
  • Halve the apricots, pit. Slice the cheese into 8 slices. Layer the apricots, cheese and steaks in overlapping layers in a greased, ovenproof dish that holds approx. 1 1/2 litres. Pour over the jus from the frying pan. Gratinate for approx. 7 mins. in the centre of an oven preheated to 250°C. Season with pepper before serving.

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