SCHWEINSFILET  mit  KARTOFFEL - KRENPÜREE 

Pork Fillet with Potatoes-Horseradishpuree

750 g pork fillet
1 liter beef stock
1 potato
50 ml dark beer
40 ml soy sauce
250 ml gravy
1 tbsp. mustard
Vegetable
400 g parsley roots
1 tbsp. butter
1 tbsp. parsley (chopped)
Potato Horseradishpuree
300 g potatoes
200 ml of hot milk
1 tbsp. butter
30 g of horseradish
salt, pepper, caraway seeds
juniper berries, bay leaves

 

 

Peel parsley roots and cut into 1 cm thick slices. Sauté in butter and 1 pinch of sugar. Deglaze with 100 ml of water and cook until al dente. Refine with salt, pepper and parsley.
For the puree peel potato, boil and strain then. Mix well with milk and butter, season with salt and pepper. Refine with grated horseradish.
Season fillets with salt and pepper. Boil soup with 6 juniper berries and 1 bay leaf. Add fillets and simmer for 20 minutes at 80 ° C.
For the sauce peel the potatoes, grate finely and squeeze it. Boil up beer and soy sauce, add gravy, potato and 1 tsp. caraway seeds and simmer for about 2 minutes. Strain the sauce.
Remove the meat, drain, cover all around with mustard and season with pepper.
Serve with mashed potatoes, vegetables and gravy.

 

     
     
 

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