Pork fillet with bearnaise

Recipe by: Magimix

★ ★ ★ ★ ★ 2 ratings

Preparation : 25 min

Cooking : 0 min

Total time : 32 min

Rest : 7 min

Equipment

large mixing bowl, 500 ml Hot kettle water, sharp boning knife, carving knife, board to cut the pork, tongs, large serving spoon, platter or plates, baking paper

4 people

600 g Pork tenderloin fillet, remove sinew & silverskin bring to room temperature before cooking (20 minutes)

2 tbsp Dijon Mustard

3 tsp Paprika grounded

4 g Garlic Powder/or1 crushed garlic cloves

1 tbsp of light brown sugar

1 tbsp Wine Vinegar

1 pinch salt

20 ml olive oil

100 g Asparagus

170 g Baby Dutch Carrots – peeled, trimmed, leaving 1cm stalk intact

300 g Baby Potatoes – washed

60 g Shallots – peeled and halved

2 stalks of Tarragon – washed and finely sliced or use half a tsp Dried Tarragon

30 ml White Wine Vinegar

3 egg yolks at room temperature (I am using 3 x 70 g egg, separated from the white)

100 g Unsalted Butter – cold and cubed

2 pinches salt

1 pinch peper

Associated products

5200XL PREMIUM FOOD PROCESSOR

5200XL FOOD PROCESSOR

4200XL FOOD PROCESSOR

3200XL FOOD PROCESSOR

RECIPE STEPS

1Lay your pork tenderloin on a cutting board. Turn it over and have a look. You’ll notice that one side has a white skin on it. If you look closely, you’ll see that it’s kind of shiny, which is why it’s called silver skin. If you leave it on the tenderloin, it will be tough and chewy in those spots. Use a boning knife and slip it between the silver skin and the meat. hold the skin with one hand while working the knife along the skin. Keep the blade tilted upwards, staying very close to the skin and not removing the meat. You can also remove any bits of fat or sinew.

600 g Pork tenderloin fillet, remove sinew & silverskin bring to room temperature before cooking (20 minutes)

2Prepare the marinade – in a bowl add all the marinade ingredients and mix it with a fork, then rub the marinade mixture all over the pork tenderloin filet, cut into 3 or 4 pieces to fit inside the internal steaming basket.

2 tbsp Dijon Mustard
3 tsp Paprika grounded
4 g Garlic Powder/or1 crushed garlic cloves
1 tbsp of light brown sugar
1 tbsp Wine Vinegar
1 pinch salt
20 ml olive oil

3Add 500ml of hot kettle water into the metal bowl of the Cook Expert

4Add the internal steaming basket with the marinated pork pieces, add the second layer of the steamer tray and arrange the vegetables, close the lid with the cap on. Select COOK and then select STEAM programme for 20 minutes change the temperature to 120C.

100 g Asparagus
170 g Baby Dutch Carrots – peeled, trimmed, leaving 1cm stalk intact
300 g Baby Potatoes – washed

Steam | 20:00 / / 120°C

5Meanwhile, gather your ingredients for the Bearnaise sauce

6Remove the steaming basket, take care with handling the basket, rest the basket on a plate, and cover the basket with baking paper, this will help with the pork resting before serving it up.

7Empty the metal bowl and prepare for making the Bearnaise sauce

8Place the shallots, tarragon, salt and freshly ground pepper and white wine vinegar in the metal bowl Expert 20 seconds/speed 13. Using the silicone spatula scrape down the side of the bowl.

60 g Shallots – peeled and halved
2 stalks of Tarragon – washed and finely sliced or use half a tsp Dried Tarragon
30 ml White Wine Vinegar
2 pinches salt
1 pinch salt

Expert | 00:20 / 13 / __°C

9Remove CAP OFF and select EXPERT 4 minutes/speed 4/100C

Expert | 04:00 / 4 / 100°C

10EXPERT 1 minute/speed 6/80C, Add the egg yolk one at a time while the blades are moving.

3 egg yolks at room temperature (I am using 3 x 70 g egg, separated from the white)

Expert | 01:00 / 6 / 80°C

11Continue with EXPERT 2 minutes/speed 4/45C, gradually adding the butter through the lid opening. When finished using the spatula mix everything around and place in a ramekin for ease of serving.

100 g Unsalted Butter – cold and cubed

Expert | 02:00 / 4 / 45°C

12Plate your vegetables onto your serving plates, place a large spoonful on the bottom of the plate, slice the pork with a carving knife and serve with the extra bearnaise sauce, sprinkle some parsley leaves for decoration.

13Enjoy! Note: the Bearnaise sauce can be made ahead of time a store in the refrigerator for one day. The pork can be marinade in the morning or overnight. Remove from the cold fridge covered for 20 minutes before adding to the Cook Expert for steaming.

SARA CONFORTO