30 min. total time
Ingredients for 2 portions
| 500 | g | Schweinefilet |
| 1 | Pinch | Salt |
| 1 | Pinch | Pepper |
| 1 | Tbsp | Butter (for tde pan) |
Ingredients for tde gravy
| 1 | Pinch | Salt |
| 1 | Pinch | Pepper |
| 150 | mg | Red wine |
| 1 | Tsp | Cornstarch |
Ingredients for tde Espuma
| 200 | ml | Whipping cream |
| 1 | Pinch | Salt |
| 1 | Pinch | Pepper |
| 1 | Piece | Garlic clove |
| 2 | Tbsp | Brunch, natural |
Preparation
- Wash the meat, pat dry, remove excess fat, and cut into pieces about 2-3 cm thick. Season the medallions with salt and pepper and fry them in a pan with butter on both sides until browned.
- Then place the meat on a baking sheet lined with parchment paper and cook in a preheated oven at around 100 degrees Celsius for 30 minutes.
- In the meantime, heat the pan with the meat drippings again, deglaze with a splash of red wine, season with salt and pepper, and stir in a little cornstarch. Keep stirring until the starch has completely dissolved and a creamy sauce has formed.
- For the espuma, heat the cream together with the Brunch in a pot (do not boil) and stir until the Brunch has dissolved. Peel the garlic, press it, and stir it into the cream-Brunch mixture. Season with a little salt and pepper.
- Pour the cooled espuma mixture into an ISI cream dispenser, screw on the capsule, and shake vigorously.
Nutrition score
720
48,69 g
62,64 g
6,64 g
30 min. total time | 30 min. preparation time |
