Pork Fillet with Brussels Sprouts

Ingredients

• 800 g Brussels sprouts
• 50 g walnut kernels
• 0.5 tsp Coriander seeds
• 1 small onion
• 2 tsp butter (5 g each)
• 2 tbsp red pesto (15 g each)
• Salt
• 400 g pork fillet
• 0.5 tsp black peppercorns
• 1 small dried chili pepper
• 1 tbsp Lemon Juice
• Fleur de sel

Instructions

1. 1.

   Clean, wash and halve the Brussels sprouts. Chop the walnuts. Coarsely crush coriander seeds in a mortar. Peel and finely dice the onion.

2. 2.

   Heat 1 tsp butter in a small pan. Sauté the onion over medium heat for 2–3 minutes until translucent. Add coriander and walnuts, cook for 2 more minutes, stir in pesto and season with salt.

3. 3.

   Rinse pork fillet under cold water, pat dry and cut into four equal medallions. Coarsely crush peppercorns and dried chili in a mortar and season the pork with them.

4. 4.

   Cook Brussels sprouts in plenty of salted water with lemon juice for 10–15 minutes until tender.

5. 5.

   Meanwhile heat remaining butter in a pan and sear pork medallions over medium heat on both sides until browned. Reduce heat and cook gently for 6–8 minutes until done. Drain Brussels sprouts.

6. 6.

   Plate one medallion with some Brussels sprouts and walnuts, sprinkle with fleur de sel, and serve pork fillet with Brussels sprouts.