John Myers
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Sliced pork Fillet Zurich Style with Cheese Rosti
The perfect sliced pork fillet zurich style with cheese rosti recipe with a picture and simple step-by-step instructions.
For the cheese rosti:
- 250 g Potatoes, cooked, from the day before
- 50 g Allgäu Emmental
- Salt pepper
- Clarified butter
For the shredded meat:
- 150 g Pork tenderloin
- 1 Shallot (alternatively red onion)
- 1 pole Spring onion
- 7 Mushrooms
- 1 tbsp Flour
- 1 tbsp Butter
- 1 shot Cognac
- 50 ml White wine
- 150 ml Beef stock
- 10 ml Veal jus (if available)
- 75 ml Cream
- Salt pepper
- 1 Splash Lemon juice
- Clarified butter for frying
- Parsley
- Spring onion
For the cheese rosti:
- I rub the pre-cooked and peeled potatoes and the cheese on the coarse grater, mix everything together and season well with salt and pepper. In a small bowl, I press the whole thing together on the bottom so that I get a flat cake about two to three centimeters thick.
- In a small pan, I leave out some clarified butter and fry the hash browns over medium heat for about 15 minutes on both sides.
For the shredded meat:
- I first preheat the oven to 80 ° C (top and bottom heat). I cut the pork tenderloin across the fiber into approx. 0.5 cm thick slices, the shallot I finely dice, the spring onion I cut into rolls and the mushrooms roughly into slices. I knead the flour and butter together to make a beurre magnié, form a small ball out of it and put it in the fridge.
- I heat some clarified butter in a pan and sear the fillet slices on both sides. I take them out of the pan and keep them warm in the oven.
- Then I reduce the heat a little and first sauté the shallot in the remaining frying fat. Then I add the spring onions and the mushrooms, steam them and, if necessary, add a little clarified butter or a small piece of butter.
- I first extinguish everything with a shot of cognac and then with the white wine, let both reduce a little, and then pour on the beef stock and, if necessary, the veal jus. The veal jus is not absolutely necessary, but gives the whole thing a nice, strong taste. I let the liquid boil down to about a third of its volume.
- Then I pour in the cream, season with salt, pepper and a splash of lemon juice and bind the sauce with the beurre manié by plucking small pieces from it and stirring them into the sauce. Then I add the meat and let it boil briefly.
- I serve the shredded meat with coarsely chopped parsley and a few wafer-thin slices of spring onion sprinkled with the cheese rösti.
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