Piquant alderman's pot

Name: Piquant alderman's pot
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg Brussels sprouts; 7-10 Tbsp Salt; 1 small tin of chanterelles; 2 Onions; 400 g Fillet of beef; 250 g Pork tenderloin; 250 g Chicken filet; 7-10 Tbsp white pepper; 5 TABLESPOONS Oil; 500 g baby potatoes; 7-10 Tbsp grated nutmeg; 1 Béarnaise sauce preparation bag; 125 g cold butter

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg Brussels sprouts
7-10 Tbsp Salt
1 small tin of chanterelles
2 Onions
400 g Fillet of beef
250 g Pork tenderloin
250 g Chicken filet
7-10 Tbsp white pepper
5 TABLESPOONS Oil
500 g baby potatoes
7-10 Tbsp grated nutmeg
1 Béarnaise sauce preparation bag
125 g cold butter

Directions

1
Clean and wash the Brussels sprouts and cook in salted water for about 20 minutes. Wash the meat, dab dry. Season with pepper. Fry the fillet of beef in 2 tablespoons of hot oil all around. Then fry over medium heat for 25-30 minutes.
2
Add pork fillet after 10 minutes, chicken fillet after 20 minutes and fry. Season with salt. Peel potatoes, cut in half and fry in a large pan in remaining hot oil for about 15 minutes.
3
Add Brussels sprouts, mushrooms and onions. Season with salt and pepper. Keep meat warm. Add frying stock to vegetables and continue frying for about 5 minutes. For the sauce heat 1/8 litre of water. Stir in sauce powder.
4
Bring to the boil and fold in the butter in pieces at low heat. Cut the meat open. Serve with sauce and vegetables.