{"id":1415,"date":"2021-06-21T14:44:25","date_gmt":"2021-06-21T12:44:25","guid":{"rendered":"https:\/\/kaptenmat.se\/?p=1415"},"modified":"2024-01-23T12:45:12","modified_gmt":"2024-01-23T12:45:12","slug":"helstekt-flaskfile-med-bearnaisesas-och-ljummen-farskpotatissallad","status":"publish","type":"post","link":"https:\/\/kaptenmat.se\/en\/helstekt-flaskfile-med-bearnaisesas-och-ljummen-farskpotatissallad\/","title":{"rendered":"Roasted pork fillet with b\u00e9arnaise sauce and warm fresh potato salad"},"content":{"rendered":"
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Roasted pork fillet with b\u00e9arnaise sauce on a griddle is a really nice summer dish that is both elegant but also relatively easy to prepare.<\/p>\n\n\n\n

For us stovetop lovers, the easiest way is not prioritized, but the tastiest and best. This means that we always try our best to really avoid buying FUSKBEA and ruining our fantastic meat dishes with it. No, it really is just as easy to cook beans outside on the grill as it is in the kitchen. Check out my video to see how easy it really is.<\/p>\n\n\n\n

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Start by cooking a reduction of really finely chopped shallots, red wine vinegar and white pepper. Then whisk it together on the griddle together with 3 egg yolks until you get a fine foam.<\/p>\n\n\n\n

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Then add melted butter (max. 60 degrees) while whisking. At first drop by drop but then a jet. This particular moment is the most difficult of all, because you have to consider that:<\/p>\n\n\n\n

  • The griddle must not be too hot<\/li>
  • The pan must not get too hot<\/li>
  • The butter you add must not be too hot<\/li>
  • Do not add the butter too quickly<\/li><\/ul>\n\n\n\n

    If you're not careful, every miss can cause the sauce to crack. If this happens, boil some water (0.5 dl) in a saucepan and then add the cracked sauce while whisking vigorously and you have saved the situation. So you can always be completely calm without an increase in heart rate if the accident were to happen.<\/p>\n\n\n\n

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    Salt and pepper the meat. Brown the meat all around in the middle of the stove and then put the fillet on its side so that it can finish on a lower heat. Remove the meat and let it rest when it reaches just over 60 degrees. Then it will rise further to 65 degrees to be perfect.<\/p>\n\n\n\n

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    A warm potato salad with freshly boiled fresh potatoes, spring onions, sugar peas, radishes and pressed garlic is a godsend for summer parties.<\/p>\n\n\n\n

    Roasted pork fillet with b\u00e9arnaise sauce and warm fresh potato salad<\/p>\n\n\n\n

    • Pork tenderloin<\/li>
    • Freshly boiled, cooled new potatoes<\/li>
    • A bunch of spring onions<\/li>
    • A bunch of radishes<\/li>
    • A few pressed cloves of garlic<\/li>
    • Salt and black pepper<\/li>
    • Chives for garnish<\/li>
    • Butter to fry in<\/li><\/ul>\n\n\n\n

      Recipe \u2013 Bearnaise sauce<\/p>\n\n\n\n

      • 400 g of butter<\/li>
      • 1 shallot<\/li>
      • 4-6 tbsp red wine vinegar<\/li>
      • white pepper<\/li>
      • some water<\/li>
      • 3 egg yolks<\/li>
      • salt<\/li><\/ul>\n\n\n\n
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