Potato and nut puree for medallions

Name: Potato and nut puree for medallions
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg mealy cook. Potatoes; 7-10 Tbsp salt, coarse pepper; 70 g Walnut kernels; 750 g Broccoli; 500 g Pork tenderloin; 8 fine slices; 7-10 Tbsp Bacon; 1-2 TABLESPOONS Oil; 1/4 milk, white pepper; 1 TABLESPOON Butter; 7-10 Tbsp possibly tomato and parsley

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg mealy cook. Potatoes
7-10 Tbsp salt, coarse pepper
70 g Walnut kernels
750 g Broccoli
500 g Pork tenderloin
8 fine slices
7-10 Tbsp Bacon
1-2 TABLESPOONS Oil
1/4 milk, white pepper
1 TABLESPOON Butter
7-10 Tbsp possibly tomato and parsley

Directions

1
Peel, wash and halve the potatoes. Cook in salted water for about 20 minutes
2
Grind half the nuts finely, chop the rest coarsely. Clean and wash broccoli and cut into florets. Steam covered in little boiling salted water for 8-10 minutes.
3
Wash the meat, pat dry and cut into 8 medallions. Wrap 1 slice of bacon around each medallion. Fry in hot oil for 3-4 minutes on each side. Season with salt and coarse pepper
4
Roast ground nuts in a pot without fat. Pour in milk, heat up. Drain, steam, add and mash potatoes. Season with salt and pepper. Pour into a piping bag with a large star-shaped spout
5
Drain the broccoli. Swirl the chopped nuts in the hot fat. Pour the puree onto plates. Arrange with medallions and broccoli. Sprinkle with nut butter. Garnish with tomato and parsley
6
Drink: light red wine