John Myers
Contents
show
Pork Fillet on Truffled Mashed Potato
The perfect pork fillet on truffled mashed potato recipe with a picture and simple step-by-step instructions.
Mashed potatoes
- 8 Pc. Floury potatoes
- 1 Pc. Black truffle
- 125 ml Sweet cream
- 200 ml Milk
- 1 pinch Salt and pepper
- 1 pinch Nutmeg
pork tenderloin
- 1 kg Pork tenderloin
- 3 tbsp Grapeseed oil
- 1 pinch Salt
vegetables
- 3 tbsp Grapeseed oil
- 2 tbsp Olive oil
- 1 Pc. Yellow pepper
- 1 Pc. Red pepper
- 1 Pc. Orange peppers
- 1 Pc. Zucchini
- 0,5 Pc. Eggplant fresh
- 5 Pc. Big mushrooms
- 1 bunch Italian herbs
- 1 pinch Salt and pepper
- 1 pinch Sugar
- 1 bunch Chopped basil
Truffle foam
- 200 ml Milk
- 50 ml Sweet cream
- 50 ml White wine
- 3 tbsp Black truffle
- 1 pinch Salt and pepper
- 1 tsp Mustard
- Peel the potato and let it boil in salted boiling water for 20 minutes. Drain and let rest. Sear the pork fillet in grapeseed oil on all sides for 1 minute, season with salt and set aside. Wash the vegetables well, cut into equal cubes and set aside.
- For the truffle foam, boil the milk with the white wine, add the cream and simmer. Then add the truffle and truffle oil and season with salt and pepper. Then mix the whole thing with the stirring stick, fold in the mustard and mix again.
- If necessary, bind with a roux and simmer gently. Then put the pot aside and fill the foam into a pressure spray bottle and let it get hot in a warm water bath until serving.
- Then preheat the oven in convection mode to 180 degrees and fry the pork tenderloin for about 20 minutes (depends on the oven). Put the potatoes in a saucepan and add the milk and cream over low heat. Finely grate the truffle into the potatoes and start pounding in between. Then season with salt and pepper and nutmeg and repeatedly mash.
- Then season with salt, pepper and nutmeg and repeatedly mash. Depending on your preference, you can add more cream to get the mash finer. Cover the pot and let it warm up. Briefly sear the vegetables with grapeseed oil. Add the Italian herbs, olive oil and salt, pepper and sugar and season to taste. If necessary, you can fold in chilli flakes to give the vegetables a slight spiciness.
- Then we do the whole thing. To do this, we take the mashed potatoes out of the pot with a spoon and arrange them on the plate. We cut the pork fillet into equal pieces and place it on the mashed potatoes. We put the vegetables next to them and sprinkle them with the chopped basil. Finally, we spray the truffle foam on the plate and serve.
Facebook Comments