Fillet in horseradish sauce

Name: Fillet in horseradish sauce
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 150 g Potatoes; 7-10 Tbsp salt, white pepper; 1 (approx. 100 g) Carrot; 100 g Leeks (leek); 50 g Mushrooms; 75 g Pork tenderloin; 1/2 tsp (3 g) Oil; 7-10 Tbsp Vegetable broth; 1/2-1 TEASPOON Horseradish (glass); 1 TABLESPOON sauce thickener; 3 TABLESPOONS sticks for sour cream; 7-10 Tbsp Chives

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

150 g Potatoes
7-10 Tbsp salt, white pepper
1 (approx. 100 g) Carrot
100 g Leeks (leek)
50 g Mushrooms
75 g Pork tenderloin
1/2 tsp (3 g) Oil
7-10 Tbsp Vegetable broth
1/2-1 TEASPOON Horseradish (glass)
1 TABLESPOON sauce thickener
3 TABLESPOONS sticks for sour cream
7-10 Tbsp Chives

Directions

1
Peel and wash the potatoes and cook in salted water for about 20 minutes
2
Peel the carrot, clean the leek, wash both and cut into fine strips. Clean, wash and quarter the mushrooms. Wash the meat and pat dry
3
Fry the mushrooms in hot oil until golden brown. Season and remove. Deglaze frying fat with 1/8 l water, bring to the boil, stir in broth. Steam covered fillet for about 10 minutes. Cook vegetables and mushrooms for 2-3 minutes
4
Remove the fillet and vegetables. Keep warm. Stir horseradish into the stock, bring to the boil and thicken. Stir in cream. Season to taste. Drain potatoes. Serve with meat, vegetables and sauce. Sprinkle with chives
5
If you do not want to buy extra sour cream, you can also refine the sauce with some milk instead