John Myers
Pork Fillet in Cognac Sauce with Brussels Sprouts and Mashed Potatoes
The perfect pork fillet in cognac sauce with brussels sprouts and mashed potatoes recipe with a picture and simple step-by-step instructions.
- 500 g Pork tenderloin
- 3 Pc. Fresh shallots
- 1 tsp Green pepper pickled in vinegar
- Salt
- 6 tbsp Rapeseed oil
- 100 ml Cognac
- 250 ml Whipped cream
- 250 ml Meatsoup
- 1 tbsp Sauce thickener dark
- 1 kg Potatoes triplets
- 500 g Brussels sprouts fresh
- 150 g Mushrooms brown
- 150 g White mushrooms
- 4 tsp Mustard medium hot
- 80 g Panko crumbs
- 4 tbsp Butter
- 0,5 bunch Chives fresh
- Take the pork fillets out of the refrigerator 1 hour before roasting. Finely dice 1 shallot and coarsely chop the green pepper.
- Halve the pork fillet, season with salt and fry in a large hot pan with 2 tablespoons of oil for about 2 minutes until light brown. Remove from the pan and allow to cool at room temperature. Lightly fry shallots and pepper in the roasting tray. Deglaze with cognac and stock Pour in the cream and bring to the boil. Stir in the sauce thickener and let it bind slightly.
- Clean the mushrooms and cut into thin slices. Bring the cognac sauce to the boil, add the mushrooms and cook, covered, over a medium heat for about 5 minutes.
- Peel the potatoes, cut in half and cook in a saucepan with salted water for about 20 minutes. Drain the potatoes, let them evaporate briefly with a potato masher and 2 tablespoons of butter, season with salt.
- Preheat the oven to 180 degrees (fan oven 160 degrees). Brush the pork fillets all around with mustard and roll them in the panko crumbs. Place on a baking sheet with baking paper and drizzle with 2 oil. In the hot oven on the middle rack 15-20 let cook.
- Clean and halve the Brussels sprouts. Cut the shallots into strips. Heat the butter in a pan. Fry the Brussels sprouts and shallots in it and season with salt. Continue frying for 10 minutes.
- Take the meat out of the oven, let it rest for 3 minutes, then cut open, serve sprinkled with mashed potatoes, Brussels sprouts and chives.
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