Braised tenderloin, Fork-mashed potatoes

 Serve 4

Ingredients

  • 500 gr of pork (or veal)
    tenderloin
  • 1 small leek
  • 2 large carrots
  • 2 dl of brown stock
  • Oil
  • Salt and ground peppe

Mashed potatoes
  • 400 gr of Charlotte potatoes
  • 1 dl of poultry stock
  • 1/4 bunch of
    flat-leaf parsley
  • Olive oil
  • Salt and ground pepper

Instructions

For the tenderloins
Cut the vegetables into Paysanne: cut the leek lengthwise and slice
thinly. Repeat with the carrots.
Preheat oven to 160°C.
Season the tenderloins with pepper and salt. Color them in olive oil in
your carbon or stainless steel frying pan on each side.
Remove the tenderloins from the frying pan and sweat the vegetables
cut into Paysanne.

Moisten with brown stock, place the tenderloin back in, cover, and bake in the oven for 20 to 25 minutes.


For the fork-mashed potatoes
Boil the potatoes with skin on.
Drain and peel them while they’re still warm. Place them in a double
boiler.
Mash them with a fork.
Season, pour the hot poultry stock and add a dash of olive oil.
Finish by adding the chopped flat parsley

The result

MORE ABOUT PHILIPPE LARUELLE

Philippe Laruelle

A route with prestigious references :
• Culinary schools and professional
training with famous French Chefs such as Christian WILLER (Le Martinez-Cannes), Emilie JUNG (Le Crocodile-Strasbourg), Joël ROBUCHON
(PARIS) , Alain Ducasse (Monaco) and in the French Ministry of Education, as the Minister’s special
cooking Chef.
• Elected ‘Maître Cuisinier de France’ at the age of 29 and today
member of the executive board of this association.
• Finalist at the MOF 2004 (Meilleur Ouvrier de France)
• Active involvement in international culinary associations such as ‘Le
Club Prosper Montagné’ or ‘les Disciples d’Escoffier’.
• Referent cooking Chef at the French culinary school ‘Collège Culinaire
de France’.

In 1995, Philippe Laruelle overtook the family restaurant “ Auberge du Val Joli” and developped an hotel, a gourmet restaurant and a cooking school as well.

In April 2016, he was appointed at de Buyer as a Cooking Chef, Cooking Trainer and Demonstrator and is strongly involved in product development.

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