John Myers
Contents
show
Fillet Wrapped in Bacon with Sweet Potato and Carrot Puree
The perfect fillet wrapped in bacon with sweet potato and carrot puree recipe with a picture and simple step-by-step instructions.
For the fillet
- 1,2 kg Pork tenderloin
- 5 tbsp Red pesto
- Or if you don’t like the red pesto, it also tastes good with green pesto,
- Bbq sauce or steak sauce
- 3 tbsp Breadcrumbs
- 14 Pc. Bacon strips
- Clarified butter or ghee
- 200 ml Red wine
- 100 ml Cream
- Salt and pepper
- 1 Tl Food starch
- For the puree
- 300 g Sweet potato
- 300 g Carrots
- 100 ml Cream
- Salt
- Nutmeg
The fillet
- Parry the meat, i.e. remove the tendons and any fat that may be present. Then cut in half lengthways. Mix the pesto with the breadcrumbs well. Place the bacon strips next to each other so that they overlap, depending on how long the fillet pieces are. Rub the meat well with the pesto mix, place on the bacon and wrap in it.
- Preheat the oven to 150 ° C top / bottom heat. If the pan is not ovenproof up to 150 ° C, heat the clarified butter in a pan or roaster and fry the fillet pieces in it. First the side on which the end of the bacon is, because the bacon contracts and could otherwise separate from the fillet. Then put the pan with the fillets in the oven and cook for about 20 minutes.
- Remove the fillets from the pan and let them rest. Dissolve the bratsud with approx. 200ml water and place in a saucepan. Then bring to the boil with the red wine and cream and simmer for about 10 minutes, season with salt and pepper. Mix the cornstarch in a little water and use it to set the sauce as desired.
Sweet potato and carrot puree
- Peel the potatoes and carrots and cut into pieces. Let both simmer in salted water for about 20 minutes until soft. Pour off and then press through. Gradually stir in the cream (lukewarm) until the desired consistency is achieved. Season to taste with salt and nutmeg – done.
Facebook Comments