Stuffed Pork Fillet with Pumpkin Puree and Porcini and Olive Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 pork fillet (s)
- 1 tablespoon cheese, (goat cheese)
- 1 teaspoon pine nuts, roasted
- 1 tablespoon pumpkin meat, diced, blanched
- some chilli pepper (s), finely chopped
- some cream
- some white bread, finely grated, (Mie de paine)
- 2 tablespoon clarified butter
- 100 g potato (s), floury
- 100 g pumpkin meat, (Hokkaido)
- 1 tablespoon heavy cream
- 2 tablespoon butter
- some nutmeg
- some salt and pepper
- 5 tablespoon olive oil
- 1 small onion (s)
- 40 g porcini mushrooms, (also dried and soaked)
- 30 g olives, black, pitted
- 0.5 ½ cup cream
Print Recipe
Pin Recipe Instructions
- Parry the fillet and shape a pocket lengthways in the middle (with your finger or with a round sharpening steel). Salt and pepper the meat.
- Mix the ingredients up to and including white bread and pour into the cavity. If necessary tie with kitchen thread.
- Fry the fillet in clarified butter and finish frying at 130 ° C (my fillet was quite small, it took about 12 minutes).
- Cook the potato and pumpkin cubes in lightly salted cream until soft, puree the pumpkin, mash the potatoes.
- Add the butter and season.
- Steam the onion in a little oil until translucent, add the finely chopped mushrooms and olives, sweat a little and pour the cream on top. Puree some of the sauce before serving.
- Arrange everything on a preheated plate.
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