Fine pork filet with pepper crust, sherry cream

Name: Fine pork filet with pepper crust, sherry cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g Potatoes; 7-10 Tbsp Salt; 1 Garlic clove; 2 (200 g each) Cup of whipped cream; 75 g medieval Gouda cheese; 600 g Brussels sprouts; 2 Pork tenderloin (approx. 350 g each); 2 TABLESPOONS Oil; 7-10 Tbsp colourful pepper; 200 g Mushrooms; 200 ml Vegetable broth (instant); 2-3 TABLESPOONS dry sherry; 1-2 TABLESPOONS sauce thickener; 1 (approx. 60 g) Onion; 1 (approx. 65 g) Tomato; 20 g Butter or margarine; 7-10 Tbsp grated nutmeg; 7-10 Tbsp a tomato rose; 7-10 Tbsp Grease

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g Potatoes
7-10 Tbsp Salt
1 Garlic clove
2 (200 g each) Cup of whipped cream
75 g medieval Gouda cheese
600 g Brussels sprouts
2 Pork tenderloin (approx. 350 g each)
2 TABLESPOONS Oil
7-10 Tbsp colourful pepper
200 g Mushrooms
200 ml Vegetable broth (instant)
2-3 TABLESPOONS dry sherry
1-2 TABLESPOONS sauce thickener
1 (approx. 60 g) Onion
1 (approx. 65 g) Tomato
20 g Butter or margarine
7-10 Tbsp grated nutmeg
7-10 Tbsp a tomato rose
7-10 Tbsp Grease

Directions

1
Peel and wash the potatoes and cut them into thin slices. Put them into a greased gratin dish and season with salt. Peel garlic and press it through a garlic press. Spread on the potatoes and pour 1 cup of cream over them.
2
Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 45 minutes. Grate the cheese finely and sprinkle over the gratin 20 minutes before the end of the cooking time and bake. In the meantime, clean and wash the Brussels sprouts and cook in boiling salted water for 15-20 minutes.
3
Wash the fillet and dab dry. Heat the oil in a pan and fry the fillets in it on both sides for 12-15 minutes each at medium heat. Just before the end of the frying time, sprinkle thickly with pepper.
4
Remove from the pan and keep warm. Clean, wash and slice the mushrooms. Add to the frying fat and fry for 3-5 minutes. Deglaze with stock, remaining cream and sherry and bring to the boil.
5
Season with salt and pepper. Bind with sauce thickener and bring to the boil. Peel and finely chop the onion. Clean, wash and chop the tomato. Heat the fat in a pot and fry the onion.
6
Add the tomatoes and steam briefly. Drain the Brussels sprouts, add to the onion and tomato mixture and mix carefully. Season with nutmeg, salt and pepper. Cut the fillet into slices and arrange on a plate together with the sauce and the Brussels sprouts.
7
Serve to taste garnished with a tomato rose. Serve with potato gratin.