Gentleman’s hash with Speck Alto Adige and beef tenderloin - recipe

Course: main course
Style: traditional
Level of difficulty: medium
Preparation time: 45 min.
Created by: "Südtiroler Gasthaus" Group

     

Print  
   Gentleman’s hash with chanterelles, Speck and beef tenderloin
200 g waxy potatoes 
100 g chanterelles Olive oil 
2 tenderloin medallions (à 150 g)
Salt
Pepper 
½ onion
50 g Speck Alto Adige PGI, cut into strips
Beef broth
Marjoram, finely minced
400 g waxy potatoes 
200 g chanterelles Olive oil 
4 tenderloin medallions (à 150 g)
Salt
Pepper 
1 onion 
100 g Speck Alto Adige PGI, cut into strips
Beef broth
Marjoram, finely minced
800 g waxy potatoes 
400 g chanterelles Olive oil 
8 tenderloin medallions (à 150 g)
Salt
Pepper 
2 onion 
200 g Speck Alto Adige PGI, cut into strips Beef broth
Marjoram, finely minced
  

Preparation

Boil and cool the potatoes. Clean the chanterelles and set aside. Slice the potatoes and fry in olive oil; set aside. Season the tenderloins with salt and pepper and sear quickly in hot oil on both sides. Let rest in a preheated 80°C oven for 5-10 minutes, according to thickness. Slice the onion into thin slices and fry slightly along with the chanterelles and Speck Alto Adige PGI strips. Add the fried potatoes and fry for a bit longer. Season with marjoram, salt and pepper and add a bit of beef broth. Place the hash on plates and top with the tenderloins.

Can be served with coleslaw or, in spring, a salad of dandelion greens.
 
back to the recipes

Ready to try something new?

See more Speck recipes ...

Lettuce risotto with scallops and Speck Alto Adige PGI foam - recipe

Scallops with speck foam

Are you looking for a creative and special dish? How about trying our recipe with roasted scallops in bacon foam?

to the recipe

Spelt and rye focaccia with onion and Speck Alto Adige PGI - recipe

Spelt and rye focaccia with rosemary, thyme, fleur de sel, onion and Speck

A riot of scents and aromas for this focaccia with herbs and Speck Alto Adige.

to the recipe

Dumplings with original Speck Alto Adige - recipe

Speck-flavoured dumplings

An absolute classic of traditional South Tyrolean cuisine: Speck-flavoured dumplings made in South Tyrol! Discover the original recipe!

to the recipe

Rye crackers with Speck Alto Adige PGI and chia seeds - recipe

Rye crackers with Speck and chia seeds

Nothing beats homemade treats – and these light crackers with Speck Alto Adige are a healthy alternative snack!

to the recipe

Speck Alto Adige PGI layered pie - recipe

Speck layered pie

A different take on Millefoglie. Instead of being sweet, this dish is savoury and hearty thanks to the Speck Alto Adige. It’s an especially light recipe that works well as a starter.

to the recipe

Pastry whorls with Speck Alto Adige PGI - recipe

Pastry whorls with Speck Alto Adige PGI

These pastry whorls make for a tasty appetiser the ideal finger food for enjoying with an aperitif.

to the recipe

Cheese balls with Speck Alto Adige PGI

Cheese balls with Speck Alto Adige PGI

These creamy, herby appetiser balls disappear in one single bite.

to the recipe

Gnocchetti with Speck Alto Adige - recipe

Gnocchetti with speck

You’ll impress even the most die-hard pasta fans with this recipe: Italian gnocchetti harmonises magnificently with Speck Alto Adige & mountain cheese.

to the recipe

Crêpes with Speck Alto Adige sauce - recipe

Crêpes with speck sauce

You know crêpes with chocolate sauce, but have you ever tried this incredibly delicious treat with Speck Alto Adige PGI.

to the recipe

Granola with Speck Alto Adige PGI – Recipe

Fried egg on a dark plate with crunchy granola and slices of Speck Alto Adige PGI, next to rolled speck on a wooden board.

A savoury, crispy granola with Speck Alto Adige PGI, oats, almonds and mild spices.

to the recipe