Filet Mignon of Rue Sautéed Pork and Coffee Roasted Potatoes Filet Mignon of Rue Sautéed Pork and Coffee Roasted Potatoes Twin classics are given a twist with this satisfying and fanciful combination. 0

Filet Mignon of Rue Sautéed Pork and Coffee Roasted Potatoes

Twin classics are given a twist with this satisfying and fanciful combination.

Preparation (8 persons)

For the tenderloin:

  • Trim the tenderloin by removing all the nerves and skin. Refrigerate.
  • Sauté pork trimmings in a sauté pan with a little olive oil and butter.
  • Once they are well browned, add the bouquet garni and sweat.
  • Add ½ litre of white wine and ½ litre of vegetable broth. Bring to a boil and cook for 1 hour at a simmer.
  • Pass through a sieve and put aside.


For the new potatoes and rhubarb:

  • Wash the potatoes and put them to cook in salted water. Cook ½ hour at a simmer.
  • Drain and cut into 2 lengthwise.
  • Roast them on one side in a pan with olive oil, a little butter and a sprig of thyme.
  • When the potatoes are nicely browned, deglaze with a ladle of pork stock and place them in the oven for 5min at 220°.
  • Keep them warm.
  • Cut the rhubarb stalks into 5 cm long sticks and put them in a container with brown sugar and lemon juice.
  • Let them marinate for 2-3 hours.
  • At serving time, dice them into small pieces to add them cold to the potatoes.


Cooking the tenderloin:

  • Season the tenderloin with salt and freshly ground white pepper.
  • Fry them in a sauté pan with a little olive oil and butter until uniform in colour.
  • Add the branches of rue.
  • Bake 5 minutes at 240° C.
  • Take them out of the pan and let stand aside.
  • Keep the pan to make the sauce.


For the sauce:

  • Add a teaspoon of brown sugar to the pan, caramelize with the cooking juices, deglaze with the vegetable broth, white wine and vinegar.
  • Season with salt and pepper.
  • Add the 4 Ristretto Grands Crus.
  • Bind with potato starch and pass through a sieve.


Dressing and finishing:

  • Trim the pork tenderloin and slice them into 1 cm slices.
  • Arrange 4 large slices of meat and 6½ baby potatoes along with the diced rhubarb on a plate.
  • Spoon on the sauce and sprinkle with some sea salt crystals.
  • During the service and tasting of the dish, pour the Espresso over the pork tenderloin in silver service. 

This recipe contains alcohol
The abuse of alcohol is dangerous for your health. Consume with moderation.

Characteristic

Difficult
Difficulty
Difficult
Preparation time
PT30M2 hours
Material
1 sauté pan
1 sieve
1 pan
1 oven

Ingredients

  • 4 pork tenderloins
  • 24 small new potatoes
  • 1/2 litre of vegetable broth
  • 1 onion
  • 1 bay leaf
  • 1 tomato
  • 2 cloves of garlic
  • 1/2 litre of water
  • 1/2 litre of white wine
  • Juice of 1 lemon
  • 4 bay leaves
  • 4 capsules of Arpeggio Grand Cru
  • 4 starlks of rhubarb
  • 80 g of sugar
  • 4 cl of white wine
  • salt and pepper
  • brown sugar
  • 4 cl of olive oil
  • 25 g of butter
  • 2 sprigs of rue
  • 1 sprig of thyme
<em>Arpeggio</em>
Arpeggio
Intensity : 9
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