Pork Medallions with Red Wine and Elderberry Sauce on Potato and Celery Puree with Leek

Red wine and elderberry sauce

• First of all for the sauce, roughly chop the garlic and onion. Heat the saucepan, sweat the onion and garlic in rapeseed oil, add sugar and tomato paste, deglaze with red wine. Add elderflower syrup, a slice of ginger root as well as juniper berries, cinnamon powder, bay leaf, allspice and parsley. Reduce by about half on low heat for 30 minutes. Pour through a sieve into a bowl, return to the saucepan again, season with salt and pepper. Dissolve a little cornstarch in water and the sauce is ready to set if you like. Put the sauce aside and reheat later.

peanuts

• In a saucepan, slowly heat 2 tablespoons of vanilla sugar over medium heat, the sugar will begin to turn brown, immediately add the peanuts. Remove from heat, stir until the nuts are coated with sugar. Take out of the pot and set aside.

carrot

• Peel a carrot and cut it in the middle. Use a strip of planer to plane them into long strips. Heat 4cm of rapeseed oil in a small pot so that it gets about 170-180 ° C. Fry strips of carrots in it until they take on a light color. To remove, season with salt and drain over kitchen paper. Keep for later serving.

leek

• Wash the leek and cut once lengthways. Now cut down 2cm pieces. Heat the pot and melt the butter in it. Sweat the leek in it, add the forest honey and stir. A short time later, add a splash of milk and chives. Season to taste with salt and pepper and finish cooking with the lid closed and the stove switched off.

Potato and celery puree

• Peel the potatoes and celeriac and cut into pieces of the same size. Put both together in a pot of water and bring it to a boil. Drain the cooked potatoes / celery in a sieve. Mix the milk with the cream, melt the butter in the pan, add the potatoes and celery. Mash them with a whisk and stir, add milk / cream and keep stirring so that a stable puree is created. Season with salt, pepper and a pinch of nutmeg and keep warm.

flesh

• Remove tendons from pork fillet if available. Now cut about 3-4cm thick slices and press them flat with the ball of your hand. Season on both sides with salt and pepper. Mash a garlic clove with the skin a little. Sear the medallions in a hot pan with olive oil and the clove of garlic on both sides until they are cooked through.

Serving

• Now heat the sauce again. Put the potato-celery puree in a serving ring and put the leek on top (press down a little). Place the medallions around the ring. Slowly pull the ring upwards (if necessary, press lightly from above with a spoon). Put a few caramelized peanuts on top of the leek and spread the fried carrot strips on the meat. Circle with the red wine and elderberry sauce and you're done.

• Enjoy your meal