1kg of tenderloin |
4 slices of bread |
4 slices of pork belly |
2 apples fruit variety Golden |
16 cherry tomatoes |
4 spring onions |
½ bunch of chives + Thyme + 1 bay leaf + salt / pepper |
Butter + 1 glass of sweet white wine |
980g butter + 1 tablespoon violet mustard |
Enter the slices of bread with butter and brown them on both sides |
Peel and quarter the apples brown butter |
Cut the tenderloin into 8 medallions and sauté in butter, gently cook for about 3 minutes on each side |
Add the cherry tomatoes to the pan with the thyme, bay leaf, salt and pepper |
Add sliced pork belly and spring onions |
Carefully remove the fat and deglaze with the glass of sweet white wine |
Add the last minute purple mustard and butter |