Food Art & Techniques to make The Best Roasted Pork Filet Step By Step.
Capital – Tours
Region al the cente of france, from Loire Valley and its castles
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.
salmon, salmon trout, perch, carp, pike, shad, pike-perch
pork,poultry, geline (black footed fowl)
venison, hare, pheasant, partridge, qauil, thrive and lark, wild duck
wild mushrooms (chanterelles, horn of plenty (craterelle), cps), aspargus, celery, endives lettuces, leeks, beans, fava (broad) beans.
strawberries, melons, peaches, apricots, prunes, pears, table grapes.
Goat cheese: Ste Maure, Ligueeil, Chozé, Saint-Loup
Whites: Vouvray, Savenniéres and Saumur
Reds: Chinon, Bourgueil, Saint Nicolas de Bourgueil and Saumur Champigny
Roasted Pork Filet Mignon with Prunes, Dry Vouvray Wine Sauce, Potato With Skin, Goat Chheese and Chive
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
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
Oyster Mushroom Trimmings
2 Potatoes (waxy)
8 Oyster Mushrooms Medium Size, Salt, Fresh White Pepper, Ground.
Sauce Finishing and Decoration
50 ml Heavy Cream
Cherviil or Chive Sprigs
Oven – 180°/ Meat – 75°
Meat -7 Minutes / 4 Minutes/ 3 Minutes
Potatoes – 5 Minutes
Add salt on the tray and start rolling the potatoes on the salt and and oven .
Add the Champenging to start boiling all the Primes, remove the champenging to keep and reseve on the side.
Clean the Mignon and cut the white cap from the meat, cut the board from the meat and leave just the center.
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.
Drain all the trimmings from the pot and add the champanging to reduce and back all the trimmings to boiling.
Cut a hole inside the center meat, add all the prime numbers 1 by 1 inside the meat.
Add the Veal stock inside of the sauce and wait reduce.
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.
Clean all the spring onions and chopped the trimmings, add the cheese melt inside of the potatoes, aluminic and oven.
Cut all the Mushroom and cook with butter.
Drain all the sauce and leave on the fire to reduce.
Fry all the spring Onions.
Fry the meat very well and oven.
After the sauce reduce you add cream, mix very well and add all the chopped herbs. Done.
Le Courdon Bleu – Class Cuisine