John Myers
Contents
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Ingredients
- 1 piece Pork tenderloin fresh
- Butaris (clarified butter)
- Salt, pepper from the mill
- 250 gr Minichampignos
- 0,5 piece Onion, finely diced
- 0,5 a cup Creme fraiche Cheese
- 1 tbsp Freshly chopped parsley or chives
- Some vegetable broth
- Salt pepper
- 1 shot Cognac
- Some butter
- 3 piece Potatoes, fresh and coarsely grated
- 1 piece Egg yolk
- 1 tbsp Potato flour
- Salt pepper
- Oil for frying
Instructions
- Parry the pork fillet cleanly, let the Butaris get hot in a pan and sear the fillet on all sides for about 2 minutes. Place the pan in the oven preheated to 80 degrees and sit there for about 45 minutes (cooking test! It depends on the size of the fillet and it should still be pink in the cut!)
- Sweat the finely chopped onion in butter until golden yellow, in the meantime clean the mini mushrooms and add to the onions, pour in a little broth, season with salt, pepper and reduce slightly and slowly. Then add the cremé fraiche and the chopped parsley or chives. Take off the stove and keep warm.
- In the waiting phase, roughly grate the potatoes on the grater, season with salt, pepper, add the egg and potato flour and mix well. Let the oil get hot in a pan and fry röstis from the potato mixture, keep them warm in the oven.
- As soon as the fillet is done, remove it from the stove, wrap it in aluminum foil and let it rest for about 3 minutes. Heat the mushrooms. Slice the fillet and serve with the hash browns and cream mushrooms. (In this case we did without a sauce because
- the mushrooms and hash browns are already very high in calories. If you like, you can briefly boil the stock of the fillet, add a chopped onion and a shot of cognac and serve it with the fillet.
Nutrition
Serving: 100gCalories: 138kcalCarbohydrates: 21.2gProtein: 0.4gFat: 3g
