Ingredients
• 1 tenderloin of Greek Black Pig of Olympus, sliced into 1.5 cm rounds
• 40 g mixedbellpeppers, julienned
• 40 g finelychoppedtomato
• 1 leek, finelychopped
• 60 g gravieracheese
• 100 mL mustard sauce (oregano, lemon, savory, curry)
• 50 mLwhitewine
• 200 g mashedpotatoes
• Salt, freshly ground pepper, olive oil
Preparation
Marinate the meat with salt and freshly ground pepper. Sear in a pan with olive oil.
Add the bell peppers, tomato, and leek, and continue sautéing.
Deglaze with the white wine and cook until the alcohol evaporates.
Add the mustard sauce and bring to a boil.
Serve the meat alongside the mashed potatoes.
Chef Dermisis Dimitris
