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Pork fillets with shallots and mash
1 h active | 1 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 777
  • Fat about 36g
  • Carbohydrates about 61g
  • Protein about 48g
This is needed
This is needed for 4 people
To toast the pine nuts
  • 30 g pine nuts
To brown the meat
  • 8 pork fillet medallions (each approx. 80 g)
  • 0.5 tsp salt
  • 8 slices bacon
  • a little pepper
  • clarified butter for frying
  • 0.5 tsp salt
  • a little pepper
Sauce
  • 6 shallot
  • 2 tbsp sugar
  • 2 sprigs thyme
  • 40 g dried cranberries
  • 0.5 dl balsamic vinegar
  • 1.5 dl veal stock
  • 20 g butter, cut into pieces
  • salt and pepper to taste
Parsnip mash
  • 800 g mealy potatoes
  • 600 g parsnips
  • salted water, boiling
  • 2 dl milk
  • salt and pepper to taste
  • 50 g butter
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And that's how it's done
And that's how it's done
To toast the pine nuts
Toast the pine nuts in a frying pan without adding any oil, set aside.
To brown the meat
Preheat the oven to 80°C, warm the platter and plates. Season the medallions, wrap in bacon.
Heat the clarified butter in a frying pan, brown the meat all over for approx. 4 mins. Transfer the medallions to the warm platter. Insert the meat thermometer into the thickest part of one of the medallions. Reduce the heat, wipe the cooking fat from the pan, add a little clarified butter if necessary. To cook Approx. 40 mins. in the centre of the preheated oven (core temperature: 60-65°C).
Sauce
Thinly slice the shallots. Sauté the shallots, sugar and thyme in the same pan over a medium heat for approx. 15 mins. Add the cranberries and reserved pine nuts, pour in the balsamic and veal stock, simmer for approx. 5 mins., season. Remove the pan from the heat, add the butter, stirring constantly.
Parsnip mash
Peel the potatoes and parsnips, cut into pieces.
Cook the potatoes and parsnips (uncovered) in boiling salted water for approx. 20 mins. until soft. Drain the water, allow the residual moisture to evaporate by shaking the pan on the switched-off hob.
Add the milk and butter, mash with a potato masher or fork, season. Serve the mash on the warm plates along with the medallions and sauce.