Truffle and potato puree to fillet

Name: Truffle and potato puree to fillet
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g floury potatoes; 7-10 Tbsp Salt; 500 g Pork tenderloin; 50 g Bacon; 1 TABLESPOON Oil; 750 g Broccoli; 200 ml Milk; 60 g Truffle or herb butter (from the jar); 125 g Whipped cream; 1-2 TABLESPOONS sauce thickener; 1 TABLESPOON toasted flaked almonds; 1 TABLESPOON Butter or margarine; 2 TABLESPOONS chopped parsley

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g floury potatoes
7-10 Tbsp Salt
500 g Pork tenderloin
50 g Bacon
1 TABLESPOON Oil
750 g Broccoli
200 ml Milk
60 g Truffle or herb butter (from the jar)
125 g Whipped cream
1-2 TABLESPOONS sauce thickener
1 TABLESPOON toasted flaked almonds
1 TABLESPOON Butter or margarine
2 TABLESPOONS chopped parsley

Directions

1
Peel and wash the potatoes and cook in salted water for about 20 minutes. Wash the meat, dab dry. Season with pepper and wrap with bacon. Heat oil. Brown the meat in it. Deglaze with 1/8 litre water and fry for about 15 minutes. Clean and wash broccoli and cut into florets. Steam in little salt water for about 10 minutes. Drain the potatoes, press or mash them. Warm the milk and half of the truffle butter and stir into the potatoes. Remove the meat and keep warm. Deglaze the stock with cream, bring to the boil. Bind with sauce thickener, season. Drain broccoli. Roast almonds and broccoli in hot fat. Melt remaining truffle butter. Fill mashed potatoes into a piping bag with star-shaped spout and squirt onto plates. Pour the truffle butter over them. Add fillet and vegetables. Sprinkle everything with parsley
2
Dishes: Wedgwood
3
small plate: Eschenbach