Summary

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

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Instructions

1. 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.
2. Mix the ingredients up to and including white bread and pour into the cavity. If necessary tie with kitchen thread.
3. Fry the fillet in clarified butter and finish frying at 130 ° C (my fillet was quite small, it took about 12 minutes).
4. Cook the potato and pumpkin cubes in lightly salted cream until soft, puree the pumpkin, mash the potatoes.
5. Add the butter and season.
6. 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.
7. Arrange everything on a preheated plate.