Fillet with pine nut crust

Ingredients for 6 servings:

• 1 kg fillet(s) of veal or pork
• 150 g butter, room temperature
• 75 g breadcrumbs
• 150 g pine nuts or almonds or hazelnuts, ground
• e.g. lemon juice
• salt and pepper
• oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

For the crust, slowly cream the butter until light and fluffy. Mix in the breadcrumbs and nuts and season with salt, pepper, and lemon juice. Shape the mixture into a roll as thick as the fillets, wrap in cling film and aluminum foil, and chill thoroughly. Trim the fillets (you can use the trimmings for a sauce), season with salt and pepper, and fry them all over in a little oil until golden brown. Remove from the pan and cook in a preheated oven at 120°C (248°F) until the internal temperature reaches 60°C (140°F) (use a meat thermometer!). Cut the crust mixture into 0.5cm-thick slices (you can keep the rest frozen for several months). Slice the fillets, top with the crust mixture, and bake in the oven on the top rack at 200°C (400°F) for 3-4 minutes.