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

Gentleman’s hash with chanterelles, Speck and beef tenderloin

Ingredients
2 people
4 people
8 people

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.

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