Fillet plate with cognac-pepper sauce

Name: Fillet plate with cognac-pepper sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 1 Garlic clove; 350 g + 150 g whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 100 g Parmesan (piece); 1 kg Potatoes; 7-10 Tbsp Grease; 750 g Broccoli; 6 Rindermedaillons (ca. 150 g); 2 Pork fillets (approx. 300 g each); 150 g Bacon; 2-3 TABLESPOONS flaked almonds; 2 TABLESPOONS Oil; 2 Branches of rosemary; 1 Shallot; 4-6 Tbsp Cognac; 1 glass (400 ml) Beef stock; 1-2 TEASPOONS Cornstarch; 2 TABLESPOONS pickled green pepper (glass); baking paper

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

1 Garlic clove
350 g + 150 g whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
100 g Parmesan (piece)
1 kg Potatoes
7-10 Tbsp Grease
750 g Broccoli
6 Rindermedaillons (ca. 150 g)
2 Pork fillets (approx. 300 g each)
150 g Bacon
2-3 TABLESPOONS flaked almonds
2 TABLESPOONS Oil
2 Branches of rosemary
1 Shallot
4-6 Tbsp Cognac
1 glass (400 ml) Beef stock
1-2 TEASPOONS Cornstarch
2 TABLESPOONS pickled green pepper (glass)
baking paper

Directions

1
Peel and finely chop the garlic. Mix with 350 g cream, salt, pepper and nutmeg. Grate cheese. Peel and wash potatoes and slice them thinly. Fan out into six small or one large greased dish.
2
Sprinkle with cheese, pour cream over it. Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) on the oven bottom (gas see oven manufacturer) for approx. 40 minutes.
3
Clean broccoli, wash it, cut it into florets. Dab meat dry, season with salt and pepper, wrap with bacon. Roast almonds in a pan without fat, take them out. Heat the oil in the pan.
4
First fry pork fillets all around, then medallions on each side. Slide the pork fillet on baking paper on the grill over the gratin. Fry for about 20 minutes, medallions 10-15 minutes.
5
Wash the rosemary, pluck the needles. Peel and chop the shallot. Steam both in hot frying fat. Deglaze with cognac, stock and 150 g cream, bring to the boil. Stir starch and 2 tablespoons of water until smooth. Thicken the sauce with it.
6
Stir in peppercorns. Season to taste.
7
Meanwhile cook the broccoli in boiling salted water for about 6 minutes. Drain and sprinkle with almonds. Cut the pork fillet open, arrange everything.