Cooking: Pork Tenderloin Soubise with French Fries Dauophine

Peel and finely chop the onions and put them in a saucepan with the meat stock and cook until the liquid has almost boiled away. Then add the cream and reduce again and season with nutmeg, pepper and salt. Using the hand blender, mix 1 tablespoon of butter into the onion mixture and mix in enough white bread crumbs to form a kind of paste.

Season the pork steaks with salt and pepper and fry on both sides in a pan with 1 tablespoon of clarified butter. Then take it out of the pan and cover with aluminum foil

Peel the shallot, chop it finely and sweat it in the meat pan, deglaze with red wine. Reduce by half and thicken with butter. Add the stock and cream to reduce a little. Place the steaks on an ovenproof dish, brush with the onion mixture and grill under the grill.

For the Dauphine French fries, peel and quarter the potatoes and cook in salted water until soft. .

Drain the boiled potatoes and let them evaporate in the pot. Boil 100 ml water with 15 g butter in a saucepan, stir in the flour and stir well until the mixture has "burned off". Take the saucepan off the stove and stir in the egg.

Press the potatoes through the press while still hot and work under the dough, also mix in the starch and Parmesan. Season to taste with salt, pepper and nutmeg. Form doughs out of the dough and fry (or deep-fry) them in plenty of olive oil, then drain on paper towels.