John Myers
Contents
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Ingredients
meat
- 5 Pork filets
- 5 Beef medallions
- 100 g Bacon
- 1 shot Oil
- 300 g Shallots
- 100 g Butter
- 300 ml Red wine
potatoes
- 10 Truffle potatoes
- 1 Celery bulb
- 1 shot Cream
- 15 Pea pod
- 80 g Truffle sauce
- 1 pinch Salt
- 1 pinch Pepper
- 1 pinch Nutmeg
- 1 Truffles fresh
Instructions
Fillet medallions
- Wrap the fillet medallions with the bacon and secure with the kitchen twine or a skewer. Fry the fillets in oil in a hot pan for one minute on each side and then set aside. Peel the shallots, cut into slices and brown in a pan with a little butter on a low heat. Extinguish with red wine. Cook for about 20 minutes until creamy. Preheat the oven to 160 ° C and add the fillets for 10 minutes.
potatoes
- Peel the potatoes and cook them in hot, salted water. Blanch the pea pods for 10 minutes. Next, peel the celery, cut it into small pieces, cook until soft and then chop it up with a hand blender. Then refine with cream, salt, butter and nutmeg.
- Decorate the plates with a little truffle sauce. Put the celery puree on the plates and place the fillets on top. Pour the red wine sauce over the whole thing. For each plate, cut two potatoes into slices and serve with 3 pea pods. Grate freshly with the truffle.
Nutrition
Serving: 100gCalories: 197kcalCarbohydrates: 2.7gProtein: 1.9gFat: 18g
