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. 

Edouard Loubet

Edouard Loubet

Restaurant: La bastide de Capelongue
1 1 18/20

http://www.capelongue.com
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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