30 min. total time
Ingredients for 4 portions
| 4 | Piece(s) | Pork fillet pieces |
| 1 | Shot | Oil for tde pan |
| 1 | Pinch | Pepper |
| 1 | Pinch | Salt |
Ingredients for tde hazelnut crust
| 100 | g | Butter |
| 100 | g | White bread crumbs |
| 1 | Piece(s) | Egg yolk |
| 100 | g | Hazelnuts (grated) |
| 1 | Pinch | Pepper |
| 1 | Pinch | Salt |
Ingredients for tde cognac sauce
| 4 | Tbsp | Cognac |
| 20 | g | Butter |
| 1 | Pinch | Salt |
| 1 | Pinch | Pepper |
| 150 | ml | Whipping cream |
Preparation
- Beat the butter until creamy for the pork fillet in hazelnut crust.
- Add breadcrumbs, salt, pepper, egg yolk, grated hazelnuts to the butter and mix well.
- Fill this mixture into a piping bag.
- Then trim, season, and sear the pork fillet on both sides in a pan until browned.
- Place the seared fillet pieces in a suitable ovenproof dish.
- Pipe the hazelnut crust onto the fillet and press firmly. Bake at 200°C in a preheated oven (top and bottom heat) for about 10 minutes.
- To make the Cognac sauce, pour off the pan drippings and deglaze the pan with Cognac.
- Then add butter and slowly pour in cream while stirring. Season with salt and pepper to taste.
Nutrition score
647
60,93 g
8,60 g
15,73 g
30 min. total time | 30 min. preparation time |
