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
Ingredients
- 2 kg potatoes
- 100 ml cream
- 150 ml milk
- 50 g butter
- 3 tomatoes
- 200 g fresh button mushrooms
- 500 g pork fillet
- 300 ml béarnaise sauce
- Salt
- Pepper
- Nutmeg
Method
- Boil the potatoes.
- Beat in the cream, milk and butter with an electric whisk to make a smooth mash. 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.
- Season the pork fillet and fry it in a pan.
- Take out the planks and add the pork fillet, mushrooms and béarnaise sauce.