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Tenderloin with piquant hazelnut sauce recipe
Here is a superb recipe to use when you have little time to cook yet you want to make something special. The piquant hazelnut sauce takes minutes to prepare and it tastes singularly delicious.
Production
01
Clean the tenderloin, absorb the excess moisture and then rub in 1-1 pinch of salt and ground rose pepper.
02
In a hot skillet, sear both sides of the meat on two spoonfuls of rapeseed oil and then bake it in an oven at 180 °C, in about 10 minutes. When it is done, place it on a grid for 4-5 minutes before slicing it.
03
Roast the hazelnuts in an empty pan, and then grind it into flour in a powerful kitchen chopper.
04
Add the rest of the salt, some chili according to taste, then the honey, the cream, the garlic, the hazelnut oil, the quince vinegar and the vegetable stock. Blend them all until creamy. Make sure you warm it up before serving.
Tip:
It is best to bake the meat fresh before serving so it does not get dry. You can prepare the sauce in advance.
Ingredients
2
tsp
2
Tbsp
3
Tbsp
Organic hazelnut oil
or
600
g
tenderloin, pork
1
tsp
2
coffee spoon
chili
2
clove(s)
garlic
1
tsp
honey
100
ml
heavy cream
100
ml
chicken or vegetable broth
100
g
peanuts