Meat & poultry
Pork fillet plank steak with mushrooms
Piped mashed potato, pork fillet and butter-fried mushrooms with tomato and béarnaise sauce.
Swedish-inspired3 servings
Preparation 15 minCooking 45 minTotal 60 min
Ingredients
- 800 g floury potatoes
- 50 ml cream
- 75 ml milk
- 25 g butter
- 3 tomatoes
- 200 g fresh button mushrooms
- 500 g pork fillet
- 300 ml béarnaise sauce
- Salt
- Pepper
- Nutmeg
Method
- Peel the potatoes and boil in salted water until tender. Drain.
- Mash the potatoes and gradually stir in the butter, cream and milk until firm enough to pipe. Season with salt, pepper and nutmeg.
- Cut the top off each tomato. Pipe the mash onto prepared wooden cooking planks and add the tomatoes.
- Bake the planks at 200 °C for about 10–15 minutes, or until the mash is golden.
- Quarter the mushrooms and fry them in butter in a frying pan.
- Cut the pork fillet into slices about 2 cm thick. Season and fry for about 2–3 minutes per side, until cooked through.
- Take out the planks and add the pork fillet, mushrooms and béarnaise sauce.