Pork fillet, mushroom sauce and yellow cauliflower – Pork fillet, mushroom sauce and yellow cauliflower

Ingredients for 4 servings:

• 1 head of cauliflower
• 1 tsp turmeric powder
• 20 g salt
• 350 g mushrooms, brown
• 1 small onion(s)
• 1 garlic clove(s)
• 1 lemon(s)
• 250 ml vegetable stock
• 200 ml whipped cream
• 1 tsp, heaped thyme, dried
• 2 tbsp extra virgin olive oil
• salt and pepper
• 1 garlic clove(s)
• 1 tbsp extra virgin olive oil
• 100 g butter
• 3 tbsp, heaped breadcrumbs
• 600 g pork fillet(s)
• 1 tbsp clarified butter
• 40 ml dry white wine
• salt and pepper
• Oregano, dried

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Divide the cauliflower into florets. Clean the mushrooms and thinly slice 200g of them, toss with the juice of half a lemon and the thyme, and let stand for at least 15 minutes. Quarter the remaining mushroom heads. Finely chop the onion and 1 garlic clove. Peel and halve the second garlic clove. Remove any silver skin and any tendons from the flesh. Place 2 liters of water, turmeric powder, and salt in a pot and bring to a boil. Add the florets, cover, and cook al dente for about 15 minutes, until bubbling gently. Carefully remove from the stock, cover, and keep warm. Heat 1 tablespoon of olive oil in a pan and fry the quartered mushrooms over high heat until golden brown. Remove from the pan and keep warm, covered. Heat another 1 tablespoon of olive oil in the same pan and sauté the chopped onion and garlic over medium heat until translucent. Add the sliced ​​mushrooms and fry over high heat until golden brown. Add the vegetable stock and heavy cream and simmer gently for 20 minutes. For the topping, in another pan, lightly brown the halved garlic clove in 1 tablespoon of heated olive oil, then remove from the pan. Melt the butter and add the breadcrumbs. Stir until golden brown, then transfer to a suitable dish and keep warm. In a wide, ovenproof pan, heat the clarified butter until very hot, but not smoky. Season the meat with salt and sear it all over. Pour in the white wine and let it reduce slightly for 5 minutes. Season the meat with pepper and cook in the oven at 80°C for 15-20 minutes (depending on the thickness of the meat) until pink and medium-rare. Sprinkle with dried oregano to finish.