Pork tenderloin with mushroom sauce and horseradish puree
4 servings
90 minutes
Pork tenderloin with mushroom sauce and horseradish puree is an exquisite dish of European cuisine that combines the tenderness of meat, the rich flavor of mushroom sauce, and the spiciness of horseradish puree. The history of such recipes goes back to the traditions of French gastronomy, where meat is served with sauces that enhance its flavor. The tenderloin is roasted to a golden crust while retaining juiciness, and mushrooms cooked with brandy, broth, and cream create a velvety aroma. The horseradish mashed potatoes add sharpness, highlighting the richness of the meat's flavor. This dish is perfect for a family dinner or festive gathering, combining depth of flavors and elegant presentation.
1
Before cooking, the fillet should be kept at room temperature for 30 minutes to warm up the meat slightly.
2
Season the cut with salt and pepper, brush with olive oil, and rub well, then let it sit for 30 minutes.
- Sea salt: to taste
- Ground black pepper: to taste
- Olive oil: 2 tablespoons
3
If the mushrooms are large, slice them; leave the small ones whole.
4
Heat the broth over medium heat and crumble in the dried white mushrooms, add Worcestershire sauce.
- Chicken broth: 0.5 glass
- Dried porcini mushrooms: 3 pieces
- Worcestershire sauce: 2 teaspoons
5
At this time, finely chop the parsley and onion.
- Chopped parsley: 2 tablespoons
- Shallots: 1 piece
6
Preheat the oven to 180 degrees.
7
Take a cast iron skillet (oven-safe) and grease it with olive oil, place it over medium heat and heat it up.
- Olive oil: 2 tablespoons
8
Sear the fillet on each side until browned, then place it in the oven for 15 minutes.
- Pork tenderloin: 500 g
9
Once the meat is cooked, take it out of the oven and cover it with foil. Let it rest for 7-8 minutes to absorb all the juices.
10
Transfer the meat to a warm plate or board.
11
Drain excess fat from the pan if there is any and place it over medium heat.
12
Melt the butter, and when it foams, sauté the mushrooms with the onion in batches, stirring every 2 minutes. Fry until the mushrooms are browned.
- Butter: 2.5 tablespoons
- Champignons: 350 g
- Shallots: 1 piece
13
Add mustard and mix. Pour in the brandy and cook for one minute.
- Dijon mustard: 1 tablespoon
- Brandy: 1 glass
14
Then pour in the broth with mushrooms and cream. Bring to a boil, scraping the meat juices from the bottom of the pan with a wooden spatula, which will add the meat flavor to the sauce.
- Chicken broth: 0.5 glass
- Cream 30%: 60 ml
15
Simmer the sauce for 4 minutes or until it thickens. One minute before the end, add finely chopped parsley and check the seasoning.
- Chopped parsley: 2 tablespoons
16
Peel the potatoes and boil them in salted water until soft.
- Potato: 800 g
17
Drain the water and mash the potatoes with butter, black pepper, and horseradish. Taste the puree for salt; if needed, add more butter.
- Butter: 2.5 tablespoons
- Ground black pepper: to taste
- Horseradish: to taste
18
On a warm plate, place 2 tablespoons of potatoes, top with a couple of slices of pork, drizzle with mushroom sauce, sprinkle with parsley, and serve immediately!