John Myers
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Cooking: Pork Tenderloin with Horseradish Crust Glazed Chestnuts and Cognac Sauce
The perfect cooking: pork tenderloin with horseradish crust glazed chestnuts and cognac sauce recipe with a picture and simple step-by-step instructions.
Chestnuts:
- 60 g Butter
- 2 El Breadcrumbs
- 2 Tl Horseradish
- 50 g Parmesan
- Salt and pepper
- 400 ml Veal stock
- 100 ml Cream
- 1 Onion
- 1 shot Cognac
- 1 toe Garlic
- 250 g Pre-Cooked chestnuts
- 1 El Sugar
- 1 El Butter
Hash browns:
- 4 Potatoes
- Salt
Meat & Sauce:
- Wash the fillet and cut into equal pieces, season and fry briefly on all sides in hot clarified butter. Put the chopped onions and garlic in the roasting fat, sweat with cognac, add the stock and cream and reduce to half.
Crust:
- For the crust, knead 30 g butter, the breadcrumbs, horseradish and the Parmesan, season a little if necessary, roll out thinly, cut into pieces of equal size and place on the fillet. Baked in the oven under the grill for about 5-8 minutes depending on the desired browning.
Chestnuts:
- In the meantime, let the sugar and 1 tablespoon butter melt in a pan, add the chestnuts, add a little salt and pepper and sauté briefly.
Sauce:
- Puree the sauce with the magic wand and stir in the remaining cold butter. Season if necessary, but is not really necessary.
Hash browns:
- Roughly grate the potatoes and season with salt, then put them in a pan with hot clarified butter and add some of the mixture to the pan, press until smooth and fry on all sides until brown.
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