4 x 200g pork fillets
300g Chantenay carrots halved
16 shallots, peeled and left whole
3 crisp apples, e.g. Granny Smith or Cox’s
2 tbsp olive oil
2 tbsp hot horseradish sauce
2 tsp freshly chopped sage
2 tsp freshly chopped marjoram (or oregano)
2 tsp freshly chopped thyme
1 kg potatoes
100ml double cream
1/2 tbsp caster sugar
Sea salt and freshly ground black pepper
- Mix the chopped herbs with one tablespoon of olive oil and a generous twist of freshly ground black pepper. Cut the pork fillets in half lengthways. Rub the chopped herbs into the pork fillet and place them into a dish.Cover, and refrigerate for at least 2 hours, or overnight. Take the pork out of the fridge and let it come back to room temperature (approx 30 mins).
- Peel the potatoes and cut into small, evenly sized pieces and boil until they are tender. Drain well and then return to the hot pan and on a low heat add 40 g (1 1/2 oz) of the butter, the cream and mash well. Stir in the horseradish, season well with sea salt and black pepper to taste. Remove from the heat and keep warm.
- Meanwhile cut the apples into quarters, core and cut each quarter in half. In a frying pan melt the remaining butter and olive oil until the butter is just foaming, add the shallots and Chantenay and fry for a couple of minutes. Season the pork fillets and then saute on a medium heat for 3-4 minutes each side, until they are just cooked through turning the shallots and Chantenay. Remove the fillets from the pan and keep them warm in a low oven. To the carrot pan add the apples, sugar and 1-2 tbsp of water. Cook the Chantenay, apple and shallots together until slightly caramelised and golden. Remove from the heat.
- To serve the fillet, spoon some horseradish mash onto a plate and place a piece of fillet next to it and then pile the Chantenay, shallots and apple on top. Drizzle on a little residue from the pan.