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Filet Mignon of Rue Sautéed Pork and Coffee Roasted Potatoes
Twin classics are given a twist with this satisfying and fanciful combination.
2 hours
Difficult
Here is what you need
Ingredients
8
- pork tenderloins
- small new potatoes
- 1/2 litre of vegetable broth
- onion
- bay leaf
- tomato
- cloves of garlic
- 1/2 litre of water
- 1/2 litre of white wine
- Juice of 1 lemon
- 4 bay leaves
- capsules of Arpeggio Grand Cru
- 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
- sprigs of rue
- sprig of thyme
- sauté pan
- sieve
- pan
- oven
Materials
- sauté pan
- sieve
- pan
- oven
How to make !
- 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 23 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
Recommended Nespresso coffees
Original
Arpeggio
9
Arpeggio Decaffeinato
9
Arpeggio
9
Arpeggio Decaffeinato
9
Filet Mignon of Rue Sautéed Pork and Coffee Roasted Potatoes
- 2 hours
- Difficult
Materials
- sauté pan
- sieve
- pan
- oven
Recommended Nespresso coffees
Ingredients
- pork tenderloins
- small new potatoes
- 1/2 litre of vegetable broth
- onion
- bay leaf
- tomato
- cloves of garlic
- 1/2 litre of water
- 1/2 litre of white wine
- Juice of 1 lemon
- 4 bay leaves
- capsules of Arpeggio Grand Cru
- 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
- sprigs of rue
- sprig of thyme
Inspirations
How to make !
- 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 23 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