Celery purée with sirloin & chanterelles

Name: Celery purée with sirloin & chanterelles
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 750 g mealy cook. Potatoes; 1 (approx. 600 g) small celeriac; 7-10 Tbsp salt, pepper, 1 tablespoon lemon juice; 200-250 g Chanterelles; 1 onion, 4-6 stems thyme; 600 g pork tenderloin, 3 tablespoons oil; 4 TABLESPOONS Calvados (French apple spirit); 150-200 g Whipped cream; 2-3 TEASPOONS sauce thickener; 2-3 TABLESPOONS soft butter, aluminium foil

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

750 g mealy cook. Potatoes
1 (approx. 600 g) small celeriac
7-10 Tbsp salt, pepper, 1 tablespoon lemon juice
200-250 g Chanterelles
1 onion, 4-6 stems thyme
600 g pork tenderloin, 3 tablespoons oil
4 TABLESPOONS Calvados (French apple spirit)
150-200 g Whipped cream
2-3 TEASPOONS sauce thickener
2-3 TABLESPOONS soft butter, aluminium foil

Directions

1
Peel, wash and roughly dice the potatoes and celery. Cook in salted water covered with lemon for about 20 minutes
2
Clean the chanterelles, wash them if necessary. Peel and chop the onion. Thyme wash, pluck. Wash the fillet, dab dry. Fry all around in 2 tablespoons of hot oil. Season and fry for about 15 minutes. Wrap in aluminium foil, let rest
3
Heat 1 tablespoon of oil in the frying fat. Sauté the onion in it. Add chanterelles and fry over high heat for about 3 minutes. Season with thyme, salt and pepper. Deglaze with Calvados and cream. Bring to the boil, thicken and season to taste
4
Drain the potatoes and celery. Add butter, mash and season. Cut the fillet open. Stir meat juice into the mushroom sauce. Serve everything
5
Drink: cool rosé wine