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Pork fillet with potato aligot and wine sauce
🇧🇷Brazil
•View in original language
(Português)
45 min(s)
4 servings
Guilherme Balle
@chefguiballe- Ingredients
- Recipe
- Pork fillet500 g
- Potatoes500 g
- Sour cream1 unit(s)
- Emmental cheese200 g
- Cut and season the pork fillet with salt, black pepper, garlic, thyme, fresh rosemary and white wine.
- Cook the potatoes without the skin. After cooking, drain the water, mash them and pass them through a sieve to make them smooth. Add salt, sour cream, milk, grated emmental cheese. Over low heat, mix well until smooth.
- Reduce 300ml of wine with a beef stock cube. Add salt and sugar and 20g of roux (flour and butter). Mix well on low heat until it reaches the point.
- In a very hot skillet, add olive oil and place the pork fillets. Let it brown well on each side. When ready, flambé with cognac or white wine.
- Place the aligot on a plate, overlap two pork fillets, add the wine sauce and finish with a sprig of fresh thyme.
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