| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | French | 2 | Servings | |
INGREDIENTS
| 350 | g | Potatoes, cubed |
| 225 | g | Celeriac, cubed |
| 1 | 300 gram pie tenderloin pork | |
| fillet well trimmed | ||
| 2 | T | Seasoned flour |
| 1 | T | Sunflower oil |
| 50 | g | Unsalted butter |
| 1 | Shallot | |
| Fresh sage | ||
| 150 | Chardonnay or another dry | |
| white wine | ||
| 1 | Heaped tsp rowan or | |
| redcurrant jelly | ||
| 1 | Bunc fresh chives | |
| 150 | Double cream | |
| 10 | Canned or vacuum packed | |
| whole peeled | ||
| chestnuts | ||
| 17 | G/6oz French beans, trimmed | |
| 1/2 | Lemon | |
| Salt and freshly ground | ||
| black pepper |
INSTRUCTIONS
Place the potatoes and celeriac in a pan of boiling salted water, cover and cook for 10-12 minutes or until tender. 2 Heat a frying pan. Cut the pork on the diagonal into six medallions, and press out each one with the palm of your hand. Dust in the flour. 3 Add the oil and half the butter to the pan and sear the pork for 1-2 minutes on each side. Remove from the pan and set aside. 4 Chop the shallot and sage, add the shallot to the pan and cook for a few minutes, stirring. Sprinkle over the sage and cook for 30 seconds. 5 Pour the wine into the pan, scraping the bottom with a wooden spoon, and bring to the boil. 6 Whisk in the redcurrant jelly and boil fast until reduced by half and slightly syrupy. Season. Snip the chives with scissors and set aside. 7 Add half the cream to the pan and bring to a simmer. Return the pork with the chestnuts and cook for 2-3 minutes until the pork is tender, and the sauce is thickened and reduced. 8 Place the beans in a small pan of boiling, salted water and cook for 2-3 minutes until just tender. Drain the potatoes and celeriac and mash well. 9 Add the rest of the cream and a knob of butter and beat with an electric beater until smooth. Season generously and stir in the chives. 10 Add a good squeeze of lemon juice to the pork mixture and adjust the seasoning if necessary. 11 Pile some mash onto a serving plate and spoon over the pork mixture. Drain the beans and toss in the remaining butter. Add some to the plate and serve at once. Converted by MC_Buster. Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.
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