Fillet with Pine Nut Crust
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg fillet (s) veal or pork
- 150 g butter, room temperature
- 75 g breadcrumbs
- 150 g pine nuts or almonds or hazelnuts, round
- lemon juice
- salt and pepper
- oil
Print Recipe
Pin Recipe Instructions
- For the crust, slowly beat the butter until lightly frothy. Mix in the breadcrumbs and nuts and season with salt, pepper and lemon juice. Shape the mixture into a roll as thick as the fillets, wrap in cling film and aluminum foil and cool well.
- Parry the fillets (sections can be used for a sauce), season with salt, pepper and fry in a little oil until golden brown. Remove from the pan and cook in the oven at 120 degrees to a core temperature of 60 degrees (roasting thermo!).
- Cut the crust into 0.5 cm thick slices (the rest can be kept frozen for several months). Also cut the fillets into slices, cover with the crust and grill in the oven on the top shelf at 200 degrees for 3-4 minutes.
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