800g of AVE tenderloin
1 spoon of mustard with seeds
Salt, pepper, olive oil
2 dcl of sweet cream
5dcl of water
1/2dcl of olive oil
1 small spoon of salt
120g of grits (instant polenta)
1 small spoon of Parmesan cheese
Pork fillet with truffle sauce and grilled polenta
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First prepare the polenta. Pour the instant polenta mix into boiling water, mix it for 3 minutes. Then add olive oil, some grated parmesan and salt. When the polenta is cooked, pour it in an appropriate model (a square, circle, muffin baking tin) and put it into a refrigerator.
Then prepare the meat. Cut the pork fillet into 2 cm thick stakes without pounding them with a tenderizer. Marinate them in a mixture of olive oil, pepper, salt and mustard for a few minutes.
Meanwhile heat up a bit of butter in a frying pan and place the polenta slices on one side, and the meat on the other. Sprinkle the polenta with a bit of chopped sage, and turn the meat and polenta to cook it from both sides.
Remove the polenta from the pan and add the tartufata sauce and a bit of sweet cream to the meat. Sauté it quickly and add a bit white wine.