Pork Fillet with Romanesco Purée

Ingredients

• 1 kg large Romanesco (1 large Romanesco)
• Salt
• 400 g pork fillet
• coarsely ground black pepper
• 1 tsp pickled green peppercorns (jar)
• 1 tsp Pink peppercorns
• 1 tbsp Rapeseed Oil
• 2 stems basil
• 15 g yogurt butter (1 tbsp)
• 1 tbsp pesto (jar)

Instructions

1. 1.

   Clean and wash the Romanesco, cut into florets. Place in a pot, cover with slightly salted water and bring to a boil. Cover and cook for 10–12 minutes.

2. 2.

   Meanwhile rinse the pork fillet, pat dry, season with salt and pepper. Crush the green and pink peppercorns with the back of a wide knife. Rub the fillet all over with the crushed peppercorns, pressing gently into the meat.

3. 3.

   Heat oil in a pan, sear the fillet on all sides over high heat. Reduce to medium heat and cook for another 8–10 minutes, turning frequently.

4. 4.

   In the meantime wash the basil, shake off excess water and pluck the leaves.

5. 5.

   Remove the pork fillet from the pan, wrap in foil and keep warm.

6. 6.

   Drain the Romanesco and return it to the pot. Add butter and pesto, then blend with a hand blender to a smooth or chunky purée as desired.

7. 7.

   Slice the fillet into rounds, plate with the Romanesco purée and garnish with basil.