Pork fillet with carrots and mashed potatoes

Ingredients for 4 servings:

• 600 g pork fillet(s)
• 600 g carrot(s)
• 1 onion(s)
• 200 ml vegetable stock
• 600 g potatoes
• 100 ml cream
• 2 tbsp butter
• 2 tbsp vegetable oil
• some nutmeg
• some salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel and slice the carrots. Peel and dice the onion. Sauté the onion in a pan with 1 tablespoon of oil until translucent. Add the carrots to the pan, deglaze with the vegetable stock, bring to a boil, and simmer for a good 7 minutes until almost tender. Drain the vegetable stock, add 75 ml of cream to the carrots, and let the cream reduce for a few more minutes. Season with salt and pepper. Peel and quarter the potatoes, and cook in plenty of salted water for about 20 minutes. Drain, let steam off briefly, and mash coarsely. Stir in 25 ml of cream and 2 tablespoons of butter, and season everything with pepper, salt, and nutmeg. Cut the pork fillet into medallions and sear them in a pan with 1 tablespoon of oil, then simmer over medium heat until just cooked through. Then season with pepper and a little salt. Arrange the mash, vegetables, and fillet on plates and serve immediately while hot.