- 1 pork filet of 300 gr
- 50 gr hazelnuts, chopped thinly
- 4 spoons tomato sauce
- 1 garlic clove
- 1 spoon almond paste
- 2 boiled potatoes
- Milk and butter
- Olive oil, salt and pepper
In a small pot, cook the garlic with a spoon of olive oil. Add the tomato sauce and cook for 5 minutes on low heat. Add the almond paste, stir and cook for another 5 minutes. In another pot, add the boiled and mashed potatoes. Add 2 spoons of milk and some cold butter, stir them in and mix until you get a smooth cream (add more milk if necessary). Season with salt and pepper to your liking. Using two spoons make quenelles out of the puree. Bake them for 5 to 7 minutes in a preheated oven at 200 degrees.
Take a large pan and warm up 3 spoons of olive oil. When hot, add the meat, sprinkle it with a generous amount of salt and sear it on each side. Afterwards, lower the heat and continue baking the meat while turning it once in a while. The cooking time will depend on how thick your filet is, it will roughly take 10 to 15 minutes. When the meat is ready, let it rest for 2 minutes. Then spread some pistachio cream on each side and roll it in the hazelnut crumbs. Finally, slice the meat.
When all the parts are ready, compose your dish. Add some tomato sauce to each plate, lay the meat and the potato quenelle on top and enjoy!