Pork medallions with macadamia crust, pepper cream and duchess potatoes

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Knead the butter in pieces, sugar, flour, vanillin sugar and egg first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap dough in foil and chill for about 30 minutes.

2. 2

   Stir in 3 egg yolks and 5 tablespoons of milk. Season to taste with salt and nutmeg. Pour into a piping bag with a large star-shaped spout and squirt about 16 duchess potatoes onto a baking tray lined with baking paper.

3. 3

   Whisk 1 egg yolk and 2 tablespoons of milk. Carefully brush the potatoes with it. Put in a cool place. For the crust, grind half of the nuts in the universal chopper. Coarsely chop the remaining nuts. Wash thyme, shake dry, pluck leaves from the stalks and chop them, except for some garnish.

4. 4

   Knead nuts, chopped thyme, breadcrumbs and 50 g soft butter. Season with salt and pepper. Wash the meat, dab dry and cut into 12 medallions. Wrap 1 slice of bacon around each medallion.

5. 5

   Season with salt. Heat oil in a pan. Fry the meat for about 6 minutes while turning. Bake potatoes in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes.

6. 6

   Clean broccoli, cut into florets from the stalk and wash thoroughly. Cook in boiling salted water for about 5 minutes. Spread the crust on the medallions, spread on an oiled baking tray and add to the potatoes for the last 7 minutes.

7. 7

   In the meantime, bring the cream and stock to the boil in the meat pan and dissolve the frying set. Season with green pepper and salt. Pour broccoli into a sieve. Melt 25 g butter. Turn the broccoli in it. Arrange meat, potatoes and vegetables with the sauce on a plate.

8. 8

   Garnish with thyme.

Nutrition Facts

KCAL
1010 kcal

CARBS
43 g

FATS
67 g

PROTEINS
62 g