John Myers
Pork Fillet with Mashed Potato and Rocket and Chanterelles
The perfect pork fillet with mashed potato and rocket and chanterelles recipe with a picture and simple step-by-step instructions.
- 300 g Pork tenderloin, neatly parried
- Clarified butter
- Salt
- Black pepper from the mill
- 450 g Freshly peeled potatoes, cooked floury
- 100 ml Cream
- 30 g Butter
- 4 tablespoon Extra virgin olive oil
- 100 g Rocket, cleaned ready to cook
- 125 g Fresh chanterelles, cleaned ready to cook
- 1 tablespoon Fine onion cubes
- 1 Chopped garlic
- 1 tablespoon Pernod
- 250 ml Cream
- 1 tablespoon Fresh thyme leaves
- Fry the fillet in clarified butter all over, remove, season with salt and pepper and fry in the oven at 120 degrees for about 12-15 minutes until pink.
- Boil the potatoes in salted water. Drain, let steam out and roughly mash. Pour in the cream. Bring to the boil and stir well. Season with salt and pepper. Fold in the rocket and olive oil.
- Sauté the onion and garlic in clarified butter. Add the chanterelles. Roast and deglaze with Pernod. Bring in and pour in the cream. Reduce the seeds and season with salt and pepper. Fold in the thyme leaves.
- Arrange the mashed potatoes in the middle of a plate. Cut the pork fillet into thin slices and place on the puree. Napkin with the chanterelles and their sauce.
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