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Pork fillet with bearnaise
Preparation : 25 min
Cooking : 0 min
Total time : 32 min Rest : 7 minlarge mixing bowl, 500 ml Hot kettle water, sharp boning knife, carving knife, board to cut the pork, tongs, large serving spoon, platter or plates, baking paper
600 g Pork tenderloin fillet, remove sinew & silverskin bring to room temperature before cooking (20 minutes)
2 tbsp Dijon Mustard
3 tsp Paprika grounded
4 g Garlic Powder/or1 crushed garlic cloves
1 tbsp of light brown sugar
1 tbsp Wine Vinegar
1 pinch salt
20 ml olive oil
100 g Asparagus
170 g Baby Dutch Carrots – peeled, trimmed, leaving 1cm stalk intact
300 g Baby Potatoes – washed
60 g Shallots – peeled and halved
2 stalks of Tarragon – washed and finely sliced or use half a tsp Dried Tarragon
30 ml White Wine Vinegar
3 egg yolks at room temperature (I am using 3 x 70 g egg, separated from the white)
100 g Unsalted Butter – cold and cubed
2 pinches salt
1 pinch peper
Associated products
- 600 g Pork tenderloin fillet, remove sinew & silverskin bring to room temperature before cooking (20 minutes)
- 2 tbsp Dijon Mustard
- 3 tsp Paprika grounded
- 4 g Garlic Powder/or1 crushed garlic cloves
- 1 tbsp of light brown sugar
- 1 tbsp Wine Vinegar
- 1 pinch salt
- 20 ml olive oil
- 100 g Asparagus
- 170 g Baby Dutch Carrots – peeled, trimmed, leaving 1cm stalk intact
- 300 g Baby Potatoes – washed
- 60 g Shallots – peeled and halved
- 2 stalks of Tarragon – washed and finely sliced or use half a tsp Dried Tarragon
- 30 ml White Wine Vinegar
- 2 pinches salt
- 1 pinch salt
- 3 egg yolks at room temperature (I am using 3 x 70 g egg, separated from the white)
- 100 g Unsalted Butter – cold and cubed
SARA CONFORTO
