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Braised Tenderloin "Bermudas"

4 servings

Ingredients

• 600 g Tenderloin
• Bacon strips (for larding) (nach Bedarf)
• Salt (nach Bedarf)
• Pepper (nach Bedarf)
• 1 Stk Carrot
• 1 Stk Parsley root
• 1 Stk Onion
• Celery root (nach Bedarf)
• Peppercorns (nach Bedarf)
• Thyme (nach Bedarf)
• 1 Stk Bay leaf
• 1 TL Tomato purée
• 0.12 L White wine
• Water (nach Bedarf)
• 0.12 L sour cream
• Flour (nach Bedarf)
• Dijon mustard (nach Bedarf)
• Lemon juice (nach Bedarf)
• Oranges (in segments) (nach Bedarf)
• preserved pineapple, in wedges (nach Bedarf)
• butter (nach Bedarf)
• Stewed cherries (nach Bedarf)
• mushroom rice (steamed) (nach Bedarf)
• Parmesan (grated) (nach Bedarf)

Instructions

1. Skin and lard the tenderloin, season with salt and pepper.
2. Sear sharply on all sides in a pan, then remove.
3. Finely chop carrot, parsnip, onion, and celery, and roast in the remaining cooking fat together with peppercorns, thyme, and bay leaf.
4. Stir in tomato paste, then add white wine and a little water.
5. Braise the meat gently in this mixture until tender, then remove.
6. Whisk sour cream with a little flour until smooth and use to bind the pan juices.
7. Season with salt, Dijon mustard, and lemon juice until spicy and tart.
8. Slice the tenderloin into thicker slices, strain the sauce through a sieve over the meat.
9. Sauté orange segments and canned pineapple chunks in nut-sized butter and distribute on the meat.
10. Roughly chop canned cherries and sprinkle on top.
11. Fill steamed mushroom rice into any mold, turn out, and serve with grated Parmesan.

Based on a cookbook by Hans Hofer (1964), adapted with AI.