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Estimated Times |
Preparation time: 20
Cooking time: 20
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Ingredients
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servings
1 | kg | Waxy salad potato ~1000 |
500 | g | Pork tenderloin |
2 | tsp | Sea salt ~11 g |
4 | pinch | Black Pepper ~1.5 g |
3 | pcs. | Onion(s) ~225 g |
30 | g | Butter |
2 | tbsp | Water ~30 g |
1 | dl | Vegetable stock ~100 g |
1.5 | dl | Thick creme ~150 g |
2 | tsp | Corn starch ~6 g |
2 | tsp | Food colouring ~10 g |
1 | pcs. | Head lettuce ~150 g |
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Directions
Peel the potatoes and cook until tender.
Remove the sinew if not already removed. Cut the tenderloin into 3 cm thick steaks. Place each piece edgeways and gently beat with a meat tenderiser. Pat the steaks dry with kitchen roll and season with salt and pepper.
Finely slice the onions. Heat half of the butter in a frying pan and fry the onions until light brown. Add water and ½ tsp salt and continue to fry the onions until all of the water has been absorbed. Remove the onions from the pan and cover with foil to keep warm.
Heat the rest of the butter in the frying pan until golden. Brown the steaks for 1 min. on each side. Reduce the heat to medium and fry the steaks for 3-4 minutes on each side until just cooked through. Remove the steaks from the pan and cover with foil to keep warm.
Pour the stock and the cream into the pan. Heat through and thicken with sauce thickener. Season the sauce with salt and pepper. Add gravy browner if you require a darker colour.
Serve the tenderloin steaks with the sauce, soft onion, waxy salad potatoes and salad leaves.
Tip
If you prefer crispy onions, do not add water to the oil when frying. Do not cover while you are frying the steaks.
Nutritional data
520 Kcal Per Serving F: 19 g, P: 34 g, C: 56 g, DF: 5 g 2,081 Kcal (94 Kcal/100 g)
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