Pork tenderloin with blackwell sauce and gratin dauphinois

Gratin Dauphinois: Start with the gratin. Remove the grill plate from the Optigill and place the baking accessory in it. Grease the baking tin with some butter and divide the finely chopped garlic over it.

Cut the potatoes into slices of about 3 mm and place them in the shape. Mix the milk, cream, pepper, salt and nutmeg and pour it over the potatoes. Sprinkle the grated cheese over it.

Set the optigill to 30 minutes (red level) and keep warm. Check occasionally if it goes well.

Blackwell sauce: Steam the cauliflower florets for about 8 minutes and then cut into smaller pieces.

Finely chop the pickles and silver onions.

Melt the butter in a large pan and add the flour. Let this mixture bake for 2 minutes while you constantly stir.

Add half of the veal stock and beat firmly to remove lumps. Then add the rest of the stock, the turmeric powder, pepper and salt. Stir in the cream and the finely chopped pickles and silver onions and let the sauce boil. Taste and season if necessary. You now have sauce for twice; freeze half for later.

Pork tenderloin: spread the pork tenderloin with olive oil and season with salt and pepper.

Preheat the Optigill to the pork position. As soon as the device is up to temperature, put the pork tenderloin in it and choose "rosé" (red level).

Let the pork tenderloin rest for a few minutes before you cut it into slices.

Serve: Serve the slices of pork tenderloin with the Blackwell sauce, the Gratin Dauphinois and a fresh salad.