Pork tenderloin with green pepper and duchess potatoes
Recipe by Meat Division Manager, Stefano Campanaro
ingrediants
- 1 kg yellow potatoes
- 80 g grated Parmesan cheese
- 80 g softened butter
- 4 egg yolks
- fine salt to taste
preparation
Boil the potatoes in water then peel and mash while still warm. Add the softened butter then, once mixed, incorporate the egg yolks, Parmesan cheese and season to taste.
Place the mixture in a piping bag with a star nozzle. Pipe out dollops on a baking tray lined with greaseproof paper. Brush with melted butter and bake in the oven at 180° C for about 15 minutes.
ingrediants
- Beef bones and offal
- Onion
- Butter
- Pickled green pepper
- Brandy
- Cooking cream
- Shallot
preparation
The method is detailed below in the Assembly and Finishing section.
Assembly and finishing
Procedure for Jus de Boeuf
In a large saucepan, brown the meat offcuts in oil until completely and evenly browned. Drain off the fat and repeat with butter and chopped onion. Strain.
Put the pot back on the stove and add cold water. Bring to the boil, skimming off any scum when necessary. Reduce the liquid to half over very low heat.
Strain the stock into another pot, pressing down on the meat offcuts to extract all the juices. Return to the heat and reduce by half again until you have an almost creamy density. Filter and store the jus.
Procedure for cooking the fillet
Clean the fillet and tie with kitchen twine Sprinkle with salt then brown in a pan with oil and a knob of butter. Once browned, remove from the pan and let rest on a wire rack. In the same frying pan, add in some chopped shallot. Let it brown before adding some chopped green pepper drained from the brine and allow to develop flavour.
Deglaze with brandy. Add a few drops of the green pepper liquid, some cooking cream and the jus de boeuf.
Add the fillet and finish cooking by thickening the sauce. Cut the fillet into medallions and season with plenty of pepper sauce.