John Myers
Fillet with Cauliflower and Mashed Potato Carrots
The perfect fillet with cauliflower and mashed potato carrots recipe with a picture and simple step-by-step instructions.
- 2 Pork fillet head
- 1 Medium sized carrot
- 1 Fresh onion
- 2 Garlic cloves
- 2 Bay leaves
- 2 Allspice grains
- 2 Juniper berries
- If you have it fresh, you can of course also dry it
- Fresh oregano
- Marjoram fresh
- Lovage fresh
- Savory branch
- Garlic pepper
- Coarse sea salt
- 0,5 Cauliflower
- 0,5 liter Salt water
- 1 tablespoon Butter
- Finely chopped parsley
- 4 Finely diced potatoes
- 2 Finely diced carrots
- 0,5 liter Vegetable broth
- 2 tablespoon Creme fraiche Cheese
- 1 tablespoon Mustard
- Milk
- Freshly grated nutmeg
- First, wash the meat and remove any fat if necessary, then pat the meat dry and season with salt and pepper on all sides and pound in the spices.
- Now peel the carrots, the onions and the garlic and roughly cut them. Heat some vegetable cream in the pan and briefly sear the meat on all sides, add the vegetables and allspice bay and juniper and roast them with the vegetable stock. Pour water or red wine over them add the remaining spices and let simmer gently for 20 minutes on a low heat,
- Now pick out the spices and puree the sauce.
- In the time when the meat is stewing, peel the potatoes and the carrots and cook in the vegetable stock until soft. Drain and mash with the potato masher. Season with milk and mustard and stir in a large dollop of crème fraîche. Garnish with freshly chopped parsley.
- Cut the cauliflower into florets and cook in salted water until soft, drain and garnish with butter and parsley.
- Now cut the fillet into slices and serve with the mash and cauliflower.
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