Serves 1
Directions
- 1Cut the pork fillet lengthwise.
- 2Add ice cubes to the bowl.
- 3Pour in cold water.
- 4Cover with cling film and let rest for 20 minutes.
- 5Season the meat with black pepper, salt, Herbs de Provence and sweet paprika.
- 6Place on a baking sheet.
- 7Sauté the sliced onion.
- 8Add finely chopped mushrooms.
- 9Add pepper cut into strips.
- 10Add carrots cut into slices.
- 11Add the grated garlic and season with black pepper and salt.
- 12Spread the roasted vegetables over the meat.
- 13Sprinkle with grated cheese.
- 14Wrap with bacon slices.
- 15Cut the potatoes into pieces.
- 16Pour hot water.
- 17Cover and let rest for 10 minutes.
- 18Drain the potatoes and toss with vegetable oil, black pepper, salt and sweet paprika.
- 19Place the potatoes in the pan with the meat.
- 20Bake in the oven at 180 °C for 30 minutes.
- 21Mix the mayonnaise with mustard, Dijon mustard, honey, lemon juice and chili flakes.
- 22Boil the chilli sauce in a pan with mustard seeds, soy sauce, apple cider vinegar and honey.
- 23Brush the meat with sauce.
- 24Bake for another 15 minutes.
Ingredients
- 1 pc filet de porc
- 50 g glaçons
- 500 ml eau froide
- 2 g poivre noir
- 3 g sel
- 3 g herbes de Provence
- 3 g paprika doux
- 2 pc oignon
- 200 g champignons
- 1 pc poivron rouge
- 1 pc carotte
- 5 g ail
- 2 g poivre noir
- 3 g sel
- 50 g fromage à pâte pressée
- 150 g lard
- 300 g pommes de terre
- 500 ml eau chaude
- 20 ml huile
- 1 g poivre noir
- 2 g sel
- 3 g paprika doux
- 100 g mayonnaise
- 30 g moutarde
- 10 g moutarde de Dijon
- 20 g miel
- 10 ml jus de citron
- 2 g flocons de chili
- 30 g sauce chili
- 30 g graines de moutarde
- 40 ml sauce soja
- 20 ml vinaigre de pomme
- 20 g miel
Equipment
peelerknifecutting boardbowlplastic wrappepper millbaking trayovenfrying panspatulagraterwhiskbrush
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