Filet mignon de porc aux poireaux et a la graine de moutard
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 800 | grams | Pork filet mignon |
| Salt and pepper | ||
| Soy oil | ||
| 3 | Cloves garlic | |
| Soy sauce | ||
| Sugar | ||
| 1 | bunch | Fresh sage |
| Trimmings from the pork | ||
| 3 | Shallots; finely minced | |
| 30 | grams | Sugar |
| 5 | cloves | Wine vinegar |
| 5 | cloves | Dry Vermouth |
| 1 | clove | Soy sauce |
| 1 | decilitre | Clear brown veal stock |
| 1 | tablespoon | Whole grain mustard |
| 600 | grams | Small leeks |
| 10 | grams | Butter |
| Salt and pepper | ||
| 200 | grams | Small white onions |
| White onion sprouts | ||
| Sage leaves | ||
Directions
MUSTARD SAUCE
GARNISH
DECORATION
Trim the pork, reserving the trimmings for the sauce. Cut the fillets into slices 2-3cm thick. Marinate with some chopped garlic, soy sauce and a good pinch of sugar.
Sauce; colour the pork trimmings in oil, add the shallots and sugar. Cook until lightly caramelised. Deglaze with the vinegar then reduce until syrupy. Add the Vermouth and reduce until syrupy. Add the veal stock and gently cook for 10-15 minutes. Season then strain. Add the whole grain mustard.
Garnish; cut the small leeks at an angle into thick slices. Gently steam.
Remove the green sprout from the spring onions and reserve. Gently steam the onions.
Cooking the meat; strain the meat from the marinade. Pat dry. Quickly colour in a frying pan. Arrange on a bed of sage in a steamer basket.
Gently steam for 6-8 minutes. Strain the marinade and reduce until syrupy.
Baste the meat with the marinade.
Presentation; arrange a bed of leeks on each plate. place two pieces of pork in the centre of each. Lightly drizzle wit the sauce. Slice the sprout from the onion and sprinkle on top. Decorate with a leaf of sage.
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Carlton Food Network
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