Filet Mignon with Autumn fruits
Ingredients :
- 2 pork tenderloins, around 400g, trimmed
- 1 egg yolk
- 1 kg of fresh chestnuts
- 5 Jonagold, Reinette or Gray Canadian apples
- 10 sprigs of chervil
- 10 sage leaves (or tarragon sprigs)
- 1 lemon
- 3 shallots
- 1 cubed vegetable broth
- 2 glasses of white wine
- 150 g liquid fresh cream
- 110g butter
- oil
- salt pepper
Preparation :
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1
Put the filets mignons in a deep dish, sprinkle them with the lemon juice and a drizzle of oil. Let them rest for 1 hour.
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2
Split the chestnuts, immerse them in boiling water for 5 minutes, then drain them and let them cool. Remove the bark and the thin skin that covers them. Then put them back to cook for 30 minutes in water with the stock cube.
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3
Peel the shallots and chop them finely. Melt them in 50 g of butter for 5 minutes with salt and pepper. Wet with the white wine and let reduce for 5 minutes.
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4
Peel the apples and cut them into quarters. Confit them for 15 minutes in a pan with 50 g of butter over very low heat, without stirring much. Add salt and pepper.
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5
Drain the filets mignons and brown them in a non-stick pan with 1 tbsp. to oil. Salt and pepper, add 5 sage leaves and 5 sprigs of chopped chervil, then lower the heat and continue cooking for 15 minutes.
Technical moves
How to chop your herbs?
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6
Drain the chestnuts, keep them whourswith the rest of the butter to melt on top. Remove and keep the fillets whours Deglaze the pan with the shallot fondue. Add the crème fraîche and the egg yolk, stirring over low heat. Adjust the seasoning.
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7
Cut the fillets into slices and arrange them in a dish with the fruit. Garnish with the remaining chervil and sage (or tarragon). Serve the sauce on the side.
Tips
For this recipe for Filet mignon with autumn fruits, you can count on 45 minutes of preparation. To learn more about the foods in this meat recipe, head over to our food guide here.
