Pepper fillet with Brussels sprouts & croquettes

Name: Pepper fillet with Brussels sprouts & croquettes
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 200 g Brussels sprouts, salt; 1 TEASPOON colourful peppercorns; 100 g Pork tenderloin; 1/2 tsp (3 g) Oil; 3 frozen croquettes; 50 g Mushrooms; 1 small onion; 7-10 Tbsp sauce thickener; 1 tablespoon (10 g) ripened cream; 1 small tomato; 7-10 Tbsp Parsley

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

200 g Brussels sprouts, salt
1 TEASPOON colourful peppercorns
100 g Pork tenderloin
1/2 tsp (3 g) Oil
3 frozen croquettes
50 g Mushrooms
1 small onion
7-10 Tbsp sauce thickener
1 tablespoon (10 g) ripened cream
1 small tomato
7-10 Tbsp Parsley

Directions

1
Clean and wash the Brussels sprouts. Cover and cook in little boiling salted water for about 15 minutes
2
Crush the peppercorns. Wash the fillet if necessary, dab dry and season with salt and pepper. Fry them in a coated pan in hot oil. Add croquettes. Fry everything over medium heat for about 10 minutes
3
Clean, wash and slice the mushrooms. Peel and chop the onion. Remove the fillet and croquettes, keep warm. Fry mushrooms and onion in hot frying fat for 2-3 minutes. Stir in 100 ml water, bring to the boil and thicken. Stir in cream, season to taste
4
Wash the tomato and dice finely. Drain the Brussels sprouts. Arrange and garnish everything
5
Practical for singles: Fry frozen croquettes in a pan. Larger quantities are best prepared low-fat in the oven. Croquettes from the deep fryer are twice as fat