Roasted Pork Filet Mignon with Prunes

20140624_105119

Food Art & Techniques to make The Best Roasted Pork Filet Step By Step.


98329846_o

Touraine

Capital – Tours

Region al the cente of france, from Loire Valley and its castles

2

Gastronomy

The cuisine of this region is marked by two factors: the Loire itself, with a large variety of freshwater fish, and the extreme fertility of the soil. The soil along with the mild climate gives the Touraine an abundant production of delicious vegetables and fruits with some coming out as early as two weeks prior to those in Il-de-France.

 

Regional Products

Fish

salmon, salmon trout, perch, carp, pike, shad, pike-perch

Livestock

pork,poultry, geline (black footed fowl)

Game

venison, hare, pheasant, partridge, qauil, thrive and lark, wild duck

Farming

wild mushrooms (chanterelles, horn of plenty (craterelle), cps), aspargus, celery, endives lettuces, leeks, beans, fava (broad) beans.

Fruits 

strawberries, melons, peaches, apricots, prunes, pears, table grapes.

Cheese

Goat cheese: Ste Maure, Ligueeil, Chozé, Saint-Loup

Wine

Whites: Vouvray, Savenniéres and Saumur
Reds: Chinon, Bourgueil, Saint Nicolas de Bourgueil and Saumur Champigny


 

20140624_105119

Roasted Pork Filet Mignon with Prunes, Dry Vouvray Wine Sauce, Potato With Skin, Goat Chheese and Chive

Server 4

Main Ingredients

1 x 800 g Pork Tenderloin untrimmed

200 g Pork Meat Trimmings

10 Prunes, Pitted

250 ml Vouvray Sparkling Brut Wine Salt, Whie Pepper, Soring, Toothpicks

 

Sauce

Filet Mignon + Meat Trimmings

—————–

2 Shallots, Cut into Mirepoix

3 Whole garlic Cloves

20 ml Oill

30 g Butter

200 ml Veal Stock

1/2 Bay Leaf

Water

Oyster Mushroom Trimmings

 

Garnish

2 Potatoes (waxy)

8 Oyster Mushrooms Medium Size, Salt, Fresh White Pepper, Ground. 

 

Sauce Finishing and Decoration

50 ml Heavy Cream

Salt

Cherviil or Chive Sprigs


 

Preparation

Oven – 180°/ Meat – 75°
Meat -7 Minutes / 4 Minutes/ 3 Minutes 
Potatoes – 5 Minutes

  1. Add salt on the tray and start rolling the potatoes on the salt and and oven .

  2. Add the Champenging to start boiling all the Primes, remove the champenging to keep and reseve on the side.

  3. Clean the Mignon and cut the white cap from the meat, cut the board from the meat and leave just the center.

  4. Cut all the trimmings from the meat, cut the shallots in mirapoex, garlic and chopped the Bay Leaf. Fry all the trimmings, add the shallots and garlic, add butter and wait get some color.

  5. Drain all the trimmings from the pot and add the champanging to reduce and back all the trimmings to boiling.

  6. Cut a hole inside the center meat, add all the prime numbers 1 by 1 inside the meat.

  7. Add the Veal stock inside of the sauce and wait reduce.

  8. Remove the Potatoes from the oven and cut in half and open inside, cut all the cheese and start melt on the pan with butter, salt, pepper.

  9. Clean all the spring onions and chopped the trimmings, add the cheese melt inside of the potatoes, aluminic and oven.

  10. Cut all the Mushroom and cook with butter.

  11. Drain all the sauce and leave on the fire to reduce.

  12. Fry all the spring Onions.

  13. Fry the meat very well and oven.

  14. After the sauce reduce you add cream, mix very well and add all the chopped herbs. Done.


20140325_152118

Le Courdon Bleu – Class Cuisine


Intyernational Recipes

 

 

Advertisements

2 Comments Add yours

  1. callmetrav says:

    I love roasted pork and this recipe gives me another way to have it.

    Liked by 1 person

    1. Thanks Callmetrav this is a very good Recipe 😉

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s