Pork fillet in brioche dough with parmesan almond broccoli

Name: Pork fillet in brioche dough with parmesan almond broccoli
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1/2 cube (21 g) fresh yeast; 30 g Sugar; 50 g + 2 tablespoons butter; 125 ml + 1 tablespoon of milk; 300 g Flour; 7-10 Tbsp Salt; 1 egg (size M); 2 Pork fillets (approx. 400 g each); 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 400 ml Vegetable broth; 5 TABLESPOONS Cognac; 1 coated Tsp Cornstarch; 4 TABLESPOONS Dijon mustard; 2 TABLESPOONS Apple jelly or apricot jam; 1 Egg yolk (size M); 600 g Broccoli; 75 g Parmesan cheese; 50 g flaked almonds; 7-10 Tbsp Flour; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1/2 cube (21 g) fresh yeast
30 g Sugar
50 g + 2 tablespoons butter
125 ml + 1 tablespoon of milk
300 g Flour
7-10 Tbsp Salt
1 egg (size M)
2 Pork fillets (approx. 400 g each)
7-10 Tbsp Pepper
2 TABLESPOONS Oil
400 ml Vegetable broth
5 TABLESPOONS Cognac
1 coated Tsp Cornstarch
4 TABLESPOONS Dijon mustard
2 TABLESPOONS Apple jelly or apricot jam
1 Egg yolk (size M)
600 g Broccoli
75 g Parmesan cheese
50 g flaked almonds
7-10 Tbsp Flour
baking paper

Directions

1
Stir yeast with sugar until liquid. Melt 50 g butter in a pot, remove from heat. Add 125 ml milk. Put flour, 1 pinch of salt and egg in a bowl. Add the yeast and milk mixture and knead everything with the dough hooks of the hand mixer for at least 5 minutes.
2
Cover and leave to rest in a warm place for about 45 minutes until the dough has doubled.
3
Season meat with salt and pepper. Heat oil in a large frying pan. Brown the meat thoroughly all around. Take it out and let it cool down a bit. Deglaze the hot frying pan with broth and cognac, bring to the boil.
4
Stir starch with a little water until smooth. Thicken the sauce with it. Set aside.
5
Mix mustard with apple jelly or jam. Knead dough and cut in half. Roll out each piece of dough to a rectangle (approx. 20 x 30 cm) on a floured work surface. Spread about half of the mustard cream on each piece, leaving an approx. 1 cm wide edge.
6
Place a fillet in the middle of each pastry sheet and fold into the pastry, press the pastry lightly. Place them side by side with the seam facing down on a baking tray lined with baking paper. Whisk the egg yolks with 1 tbsp. milk.
7
Spread the dough with it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 25-30 minutes.
8
Clean and wash the broccoli and cut it into florets. Cook in boiling salted water for 6-8 minutes. Drain, rinse with cold water and let cool. Distribute in a casserole dish. Grate cheese. Sprinkle broccoli with cheese and almonds.
9
Spread 2 tablespoons of butter in flakes over it. Remove meat from the oven. Gratinate broccoli in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for about 5 minutes. Warm up the sauce once again and season to taste.
10
Cut the meat into slices and serve with sauce and almond broccoli. Straw potatoes taste good with it.