Tenderloin with mushroom-cognac sauce and celeriac puree

Name: tenderloin with mushroom-cognac sauce and celeriac puree
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 1 celeriac; 1 kg floury potatoes; 1 liter semi skimmed milk; 15 g fresh thyme; 100 g unsalted butter or margarine; tl ground nutmeg; 750 g pork tenderloin at room temperature; 2 shallot; 200 g mushroom melange; 3 cm fresh ginger; 50 ml cognac liquor; 200 ml meat fond

Tenderloin with a puree of celeriac and a sauce of mushrooms and cognac.

Ingredients

Kitchen Stuff

1 puree tamper
1 baking dish (20 x 30 cm)
1 meat thermometer

Directions

Preheat the oven to 150 ° C.
Peel the celeriac and potatoes and cut into 3 cm pieces.
Bring the celeriac and potatoes to the boil with the milk, half of the thyme and possibly salt.
Put the lid diagonally on the pan and cook on low heat for 20 minutes. Drain and collect 200 ml of cooking liquid (per 6 people).
Bring the cooking liquid to the boil with the butter.
Remove the sprigs of thyme and stamp with the mashed potatoes the potatoes and celeriac into a fine mash.
Stir in the hot milk and butter. Season with pepper, nutmeg and possibly salt.
In the meantime, dry the beef fillet with kitchen paper and sprinkle with salt and pepper.
Heat the butter in a frying pan and fry the beef fillet in brown for 3 minutes. Remove the beef fillet from the pan and leave the shortening in the pan.
Place the beef fillet in the oven dish. Insert the meat thermometer in the middle of the meat and set to 50 ° C (red).
Bake the meat in the oven for about 20 minutes until the meat has reached the set core temperature.
Take the meat out of the oven and leave covered for 10 minutes.
Meanwhile, cut the shallots and cut the mushrooms into pieces. Peel the ginger and grate.
Add the butter to the remaining shortening in the frying pan and fry the shallots and mushrooms for 3 minutes.
Extinguish with the cognac and add the ginger and meat fond.
Leave a few sprigs of thyme and do the rest with the sauce. Bring to the boil and reduce to half in 5 minutes.
Cut the meat into slices and serve with the cognac sauce and puree. Garnish with a sprig of thyme.