4 Pers

Time: over 60 min

Ingredients

4 servings

1 tablespoon olive oil

4 tablespoons butter or margarine

600 g lamb tenderloin or beef fillet or pork fillet

FredChill ™ Timjan & Rosmarin

salt and pepper

Potatoes and pine nut cake

1 1/2 dl pine nuts

900 g potatoes

1 pot of basil

2 teaspoons salt

1 cream black pepper

2 tablespoons olive oil

1 tablespoon butter or margarine

Garlic and parsley cream

2 cloves garlic

2 shallots

1 tablespoon olive oil

3 teaspoons dijon mustard

1/2 dl white wine

3 dl sour cream

3 tablespoons chopped parsley

150 g green beans (beans)

200 g cherry tomatoes

salt and pepper

Garnish

200g fresh Chanterelles

Do this

Set the oven to 200 ° C.

Potatoes and pine nut cake: Roast the pine nuts in a dry frying pan. Roughly peel and grate the potatoes on a grater in a bowl. Roughly pick and cut the basil (feel free to save some nice leaves for garnish) and mix it together with the pine nuts in the potatoes. Season with salt and black pepper, mix well.

Heat a Teflon pan with the olive oil and shortening. Squeeze the liquid out of the potatoes and form a cake in the frying pan. Let the pan stand on the plate for a few minutes so that the potato cake gets a nice color, then put the pan in the oven for about 10 minutes. Turn the potato cake over using a large dish or lid. Put the pan in the oven for another 10 minutes.

Turn the potato cake upside down on an ovenproof dish.

Lower the heat to 150 ° C. Brown the meat in the olive oil, season with FredChill ™ Thyme & Rosemary (gently) salt and pepper. Place the meat in an ovenproof dish and place in the middle of the oven until the internal temperature is 58 ° C. (pork fillet 72 ° C.)

Garlic and parsley cream: Peel and chop the garlic and shallots, fry the onion in the olive oil. Stir in Dijon mustard, let the mustard simmer for half a minute, add white wine and let it boil slightly. Add crème fraiche and cook slowly for about 5 minutes, season with salt and pepper. Stir in the parsley just before serving.

Boil green beans in salted water until soft. Rinse the tomatoes. Fry the cherry tomatoes chanterelles in the rest of the shortening, season with salt and pepper, add green beans and tomatoes just before serving.

Heat the potato cake and slice the meat, serve with garlic cream and vegetables.

Tip

The potato cake can be made in the afternoon the same day to warm up.

Tasty dinner!