preparation: 45 minutes
cooking: 45 minutes
table: 4x people
difficulty: medium
cost: "€€"
Ingredients
- 1x rool of puff pastry
- 500g of pork tenderloin
- 1x egg's yolk
- 2x shallots, 1x white oignon
- 3x cloves of garlic
- 500g of mushrooms
- Up to 10x slices of bacon
- half a lemon's juice
- pepper, salt
- 8x potatoes
- thyme, rozemary, cumin
Methods STEP 1 Prepare all the ingredients, mince the oignon, shallots, garlic and mushrooms. For mincing that amount of vegetables, I like to use my cleaver knife from our Garnet collection, it makes things easier when you want to get it as small as possible 😋🗡️!
Once you got this done, put the ingredients in a large frying pan or a wok and cook it slowly until the water from the mushrooms disapears. During the cooking, add the lemon juice and if you want a piece of fantasy, add even a few drops of cognac.
While cooking, we will prepare the Hasselback potatoes, this should take only a few minutes. First of all, wash them and then will start the slicing! For this specific part, we prefer to use a Santoku knife due to its perfect dimensions a right shape. Take each potatoes and slice it making sure not to go through all the way down. The thinnest slices, the best.
Now, it is easy, put them in the tray, generously season them and pour some oil to complelte the mission. Our Hasselback potatoes will go to the oven along with the pork so just let is rest while executing the next steps.
STEP 2 Now is time to quickly sear the pork meat, count with 2 minutes on each side to get the crunchy color. It will permit to keep all the juice inside the meat. When all this is done, don't forget that you need to let both mushrooms and meat cool down as you will be then placing it on the pastry. While waiting for all this to cool down, prepare the pasty and place carefully the bacon all over the surface. Add the cooked mix of vegetables which were cooling down. Don't forget to add all over the meat a delicious touch of french mustard which will give to your recipe a perfect taste.
STEP 3 Once the meat has been set in position, slightly brush the pastry from the inside with a mix of egg yolk and milk. Fold the pastry around the meat. The meat should be entirely covered, so adjust the quantity of pastry to the shape and size of your beef. Once closed, brush the pastry from the outside with the mix of egg yolk and milk. All this done, place it on a baking tray (place baking paper under it).
STEP 4 Set the oven's temperature to 180˚C and place both trays inside (meat and potatoes). After 45min, take the tray out of the oven and let everything rest for 10min. You can now slice the beast and enjoy good time with your friends and family.
