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Filet Mignon of Rue Sautéed Pork and Coffee Roasted Potatoes
8 person(s)

Filet Mignon of Rue Sautéed Pork and Coffee Roasted Potatoes

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


  • 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


  • 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

Advised Grands crus

Arpeggio Decaffeinato

Edouard Loubet

La bastide de Capelongue

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