Pork Fillet with Potato Top
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g pork fillet (s)
- salt and pepper
- thyme
- Clarified butter
- 1 small onion (s)
- 50 ml vegetable stock
- 50 ml cream
- 80 g mushrooms
- 100 g bacon
- 250 g potato (s), floury cookin
- some butter
- possibly porcini mushrooms, dried
- 50 ml cream
- 1 m-sized egg (s), separated
- some parsley, finely chopped
- nutmeg
Print Recipe
Pin Recipe Instructions
- Boil and press the potatoes. Mix in butter and possibly porcini mushrooms (soaked, squeezed out and chopped). Stir in the cream and egg yolks. Season with parsley, salt, pepper and nutmeg. Beat the egg white until stiff and fold in.
- Cut the pork fillet into slices and season well with salt, pepper and thyme. Sear it in a little clarified butter, then take it out of the pan and let it cool down. Wrap the bacon crosswise and place in an ovenproof dish. Put the potato mixture in a piping bag and dress on the pieces of meat wrapped in bacon. Baked for about 10 minutes at 200 ° C. Squirt any leftover potato mixture into small donuts and bake with them.
- Finely chop the onion and fry briefly in the pan in which the meat was seared. Deglaze with the vegetable stock, add the finely chopped mushrooms and pour on the cream. Let simmer for a few minutes. Season to taste with salt, pepper and thyme.
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