Tenderloin pan alderman style

Name: Tenderloin pan alderman style
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Potatoes; 50 g Smoked bacon; 1 medium onion; 1 Stalk leek (leek); 1 can(s) (425 ml) Chanterelles; 600 g turkey fillet, 2-3 tablespoons oil; 7-10 Tbsp salt, black pepper; 125 g Whipped cream; 1 Bag "Preparation for; 7-10 Tbsp Hollandaise sauce"; 1 TABLESPOON pickled green pepper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Potatoes
50 g Smoked bacon
1 medium onion
1 Stalk leek (leek)
1 can(s) (425 ml) Chanterelles
600 g turkey fillet, 2-3 tablespoons oil
7-10 Tbsp salt, black pepper
125 g Whipped cream
1 Bag "Preparation for
7-10 Tbsp Hollandaise sauce"
1 TABLESPOON pickled green pepper

Directions

1
Wash the potatoes and cook for about 20 minutes. Then drain, quench, peel and let cool off
2
Dice the bacon. Peel and chop the onion. Clean, wash and cut leek into rings. Drain mushrooms. Wash and dab the meat and cut into 8-12 slices. Heat oil. Fry the meat for 3-4 minutes on each side. Season and take out
3
Cut the potatoes into slices. Skip the bacon in the frying fat. Fry the onion, mushrooms and leek. Remove. Fry the potatoes in the frying fat for approx. 10 minutes, season
4
Heat 1/8 l water and cream. Bring sauce powder to the boil while stirring. Stir in peppercorns
5
Fill potatoes, vegetables and fillets into an ovenproof pan, add sauce. If necessary, bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 10 minutes
6
Drink: cold beer