Pork tenderloin with mushrooms and potato roses.

Pork tenderloin with mushrooms and potato roses.

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For the mashed potatoes (all about):
– 1 kg of potatoes,
– 2 egg yolks,
– 100-150 ml cream 20%
– 1 to 2 tablespoons of melted butter,
– Salt,
– Svezhetertogo pinch of nutmeg,
– 2 tbsp grated parmesan.

– 10-12 pieces of pork fillet medallions, 2-3 cm thick,
– 500-600 grams of mushrooms,
– 1 large onion,
– 150-200 ml cream 33%
– 1 tbsp flour
– 2 tbsp butter
– Salt,
– Freshly ground pepper
– Parsley.

Cooking method:

Prepare mashed potatoes first. Why Boil the potatoes in salted water to pass through the press (for gnocchi) or potoloch, to avoid lumps. Add the warmed cream and butter, egg yolks muchkatny nut t. Still time tolkushkoy beat well. Cover with foil and set aside.

Heat oven to 200 degrees. Finely chop the mushrooms and fry with chopped onion, a mixture of butter and vegetable oils. Add the flour, stir, pour in the cream. Dovsti to a boil, add salt, add the chopped parsley.

Medallions with salt and pepper and fry in vegetable oil over high heat on both sides until golden brown. Put on a baking sheet with baking paper, greased with butter, a minimum distance of 7 cm from each other. Cover with a tablespoon (possible) mushrooms. Puree to shift into a pastry bag with a star nachadkoy. Squeeze the mushrooms on top of “roses”, sprinkle with Parmesan cheese. Put in the oven for 15-20 minutes, to mash slightly flushed.

Serve hot!

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