John Myers
Pork Fillet on Pistachio Potato Puree with Espresso Port Wine Sauce
The perfect pork fillet on pistachio potato puree with espresso port wine sauce recipe with a picture and simple step-by-step instructions.
- Carrots
- 1 kg Pork tenderloin
- Clarified butter
- 4 Rosemary sprigs
- Salt and pepper
- 300 ml Beef stock
- 150 ml Port wine
- 1 Cup Espresso
- 5 g Chocolate 70% cocoa
- 10 g Flour butter
- 1 kg Potatoes
- Milk
- Butter
- 200 g Ground pistachios
- Zucchini flowers
- Season the fillet with salt and pepper and fry in the clarified butter until crispy. Cover with sprigs of rosemary, wrap in foil and cook in the oven at 150 degrees for about 40 minutes.
- In the meantime, peel and cook the potatoes. Then mash and use butter, milk (cream), salt and pistachios to make a mashed potato. Cook the carrots al dente.
- Put the stock in a saucepan and reduce a little with port wine. Then add the espresso and simmer a little so that the flavors combine. Season to taste with pepper and salt and thicken with the flour butter to a creamy consistency.
- Remove the meat from the oven and cut into large slices. Spread the puree on plates and place the meat on top. Put the carrots on the plate. Before serving, briefly bring the sauce to the boil and stir in the chocolate. Distribute the sauce decoratively. Place the zucchini flowers on top.
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